Friday, August 9, 2013

Chicken Spaghetti


4 chicken breasts boiled and shredded
2 cans cream of mushroom soup
1 green bell pepper, diced
1 onion, diced
3 cups thin spaghetti, broken into small pieces
2 cups shredded cheese
1 tsp seasoned salt
1/8 cayenne pepper
salt and pepper to taste

Boil chicken- keep 2 cups broth.  Cook spaghetti in the remaining broth.  (OR if you've already boiled chicken-- Use 2 cans chicken broth)  In a large bowl, mix all ingredients together.  Mix in the saved chicken broth gradually.  You want the mixture to be creamy, slightly soup, but not drippy.  Press into pans and top with more cheese.  Wrap in foil.

Cook at 350 for 45 minutes.

If frozen, thaw first, remove foil- cook at 350 for 45 minutes.  

You can line an 8x8 pan with foil.  Fill casserole dish and put in the freezer overnight to get the shape.  The next day you can pull out the foil insert and you'll be able to reuse the pan and save freezer space.  

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