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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet. Ingredients:
1 (16 ounce) package spaghetti |
1 1/2 lbs chicken breasts, boneless, skinless, cooked, cut into 1-inch cubes |
1 (28 ounce) can crushed tomatoes, italian style |
2 ounces pimientos |
1 cup chopped bell pepper |
1 cup chopped celery |
1 cup fresh mushrooms, sliced |
1 1/2 cups chopped onions |
1 (4 ounce) can sliced ripe olives |
1 (1 1/4 ounce) packet dry spaghetti sauce seasoning |
salt and pepper |
2 cups grated cheddar cheese |
Directions:
1. Cook spaghetti until al dente and drain.
2. In a large pot, combine chicken with all remaining ingredients except cheese. Bring mixture to a boil, then reduce heat. Simmer for 15 minutes, stirring occasionally.
3. Add cooked spaghetti to sauce. Cool and freeze in 16-cup container. Put cheese in 1-quart bag and attach to container that holds spaghetti mixture.
4. To serve, thaw cheese and spaghetti. Bake spaghetti in a preheated 325-degree oven for 40 minutes.
5. Top spaghetti with cheese and return spaghetti to oven for 5 minutes or until cheese melts.
6. Suggested sides: Baked asparagus.
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