Chicken Spaghetti

 

I've been trying recently to make meals to stock up my deep freezer for when Sweet P is born.  Yesterday for dinner, I made chicken spaghetti.  It was a double recipe, so half went straight in the oven, and the other half went into the freezer for later.  Each dish made enough for my husband and I to have dinner last night, and lunch today.  It's a very easy meal and very satisfying, especially when the weather is cold and rainy like it has been here the last two days.

Chicken Spaghetti

Ingredients (remember: this is a DOUBLE recipe!)

4 cups chicken, cooked and shredded
2.5 cups chicken broth
1 can cream of mushroom soup
1 can roasted garlic cream of mushroom soup
salt, pepper, garlic powder, and onion powder (to taste)
16 oz velveeta, cubed
16 oz spaghetti noodles, cooked and drained
optional- black olives, mushrooms, sun-dried tomatoes
shredded Italian cheese blend

Directions

Preheat oven to 325. Combine the first 4 ingredients.  Bring to a boil, reduce heat and season to taste.  Let it simmer for 15-20 minutes, stirring frequently.  Turn heat to low.  Add cubed velveeta and stir.If you want to add any optional ingredients, do it now.  Combine with spaghetti noodles. Spray two casserole dishes with non-stick spray and separate the pasta into the two dishes.  Cover one dish and freeze.  Top the other dish with shredded Italian cheese blend, cover with foil, and bake at 325 for 40 minutes.  Uncover and bake for an additional 10 minutes.

When you are ready to use the other dish, remove from the freezer and thaw over night.  Bake as directed.

This dish is so creamy and filling.  I'm glad to have the extra dish already made for when Parker is born (if I can manage not to eat it before then!)