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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 10 |
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This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time, suggests Debbi Smith of Crossett, Arkansas. It makes a quick, comforting meal. Ingredients:
4 cups cubed cooked chicken |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
2-1/2 cups chicken broth |
1 medium green pepper, chopped |
1 medium onion, chopped |
2 celery ribs, chopped |
2 tablespoons dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 pound process cheese (velveeta), cubed |
1 package (12 ounces) spaghetti, cooked and drained |
1 can (2-1/4 ounces) sliced ripe olives, optional |
Directions:
1. In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.
2. Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.
3. To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each).
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