Chicken spaghetti:
four chicken breasts (use leftover chicken or prepare it however you like, baked, poached…)
two cans of cream of … soup (I use either mushroom or chicken or one of each)
one can of Rotel tomatoes (you can use just diced tomatoes if you think it would be too spicy
package of spaghetti
one onion
three stalks of celery
one green pepper
eight ounce package of shredded cheese
Directions: Prepare spaghetti according to package
Saute onion, pepper, and celery in olive oil until tender.
Combine in a mixing bowl the sauted veggies, the cooked chicken, the two cans of cream of …, the can of tomatoes, the spaghetti, and S&P to taste. Refrigerate overnight to let all the flavors blend together.
The next morning place in a 9X13 baking dish and top with grated cheese. Then when they’re ready, bake it for 30 minutes (or until bubbly all the way through) in a 400 degree oven. Also can be frozen, then thawed and add the cheese and bake.
Tastes pretty good. Makes a lot so you could even break that up into two smaller casseroles and keep one in your freezer for the next time – or eat it yourself
