One-Pot Chicken and Spaghetti |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Easy casserole and freezes well. Great to keep in the freezer for a quick and easy dinner. Ingredients:
8 chicken breast halves |
1 cup onion (chopped) |
2 cups celery (chopped) |
1 cup green bell pepper (chopped) |
1 (4 ounce) can mushrooms |
2 cups chicken stock |
1 (10 1/2 ounce) can low-fat cream of mushroom soup |
1 (10 1/2 ounce) can low-fat cream of chicken soup |
1 (10 ounce) can rotel diced tomatoes |
1 (1 1/4 ounce) can sliced ripe olives |
1 lb cheddar cheese (grated) |
1 (16 ounce) package spaghetti |
Directions:
1. Boil chicken, onion, celery and green pepper for one hour. Remove chicken and strain broth. When cool, remove chicken from bones.
2. Cook spaghetti in broth. Strain and reserve 2 cups broth.
3. Mix with spaghetti, olives, soups, Rotel tomatoes, olives and season to taste. Add 1/2 of cheese.
4. Pour into lightly greased 3quart dish and sprinkle remaining cheese on top.
5. Bake at 350 for 30 minutes.
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