Freezer meals: Chicken Spaghetti
(2 - 8x8 casseroles)
- 4 chicken breasts - boiled & shredded
- 2 cans cream of mushroom soup
- 1 green bell pepper, diced
- 1 onion, diced
- 4oz jar of pimentos, diced
- 3 C thin spaghetti, broken into small pieces
- 2 C shredded cheese
- 1 tsp seasoned salt
- 1/8 tsp cayenne
- salt & pepper to taste
Boil chicken, keep 2C of broth.
Cook spaghetti in the remaining broth.
In a large bowl, mix all the ingredients together.
Mix in the saved chicken broth gradually. You want the mixture to be creamy, slightly soupy, but not drippy.
Press into pans and top with more cheese.
Wrap in foil.
Reheating - Thaw casserole.
Remove foil & place back in baking dish. Cook at 350 for 45m.
**I found a great idea for freezing casseroles - line the 8x8 pan with foil, fill with casserole, and put in the freezer overnight to get some shape. The next day, you can pull out the foil insert & you'll be able to reuse the pan & save space in the freezer.**