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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This freezes really well-before baking, freeze in the pan. When ready to serve, thaw in the fridge overnight then bake as directed in the recipe. Based on a recipe from Once a Month Cooking by Mimi Wilson and Mary Beth Lagerborg Ingredients:
1 (13 1/4 ounce) package whole wheat spaghetti |
2 cups cooked chicken breasts, diced |
2 (14 ounce) cans diced tomatoes, undrained |
1 green bell pepper, chopped |
2 stalks celery, chopped |
1 onion, chopped |
1 (4 ounce) can mushrooms, drained |
1/4 cup italian seasoning |
2 tablespoons garlic, minced |
1 1/2 cups cheddar cheese, grated |
Directions:
1. Cook spaghetti according to package directions until al dente.
2. Combine remaining ingredients except cheese in a large pot. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir occasionally.
3. Add cooked spaghetti to sauce and combine.
4. Divide spaghetti between a greased 13x9 inch pan and a 8x8 in pan. Freeze one. Bake the other at 325 for 40 minutes. Top with cheese (1 cup over larger pan, 1/2 cup over smaller pan) and return to oven for 5 minutes or until cheese melts.
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