Tonight I made chicken spaghetti. This one was soooo easy, and yummy! The big kids could have done it without help. It was that easy. It was also yummy, and made 2 casseroles. One for tonight, one for the freezer. Those are the best recipes. One casserole serves 4 (unless one of them is my hubby, in which case it's 2 or 3). It was fine because it was just him, me, and the princess eating at home. The big kids ate at their papa's house around the corner after a trip to Walmart.
When preparing the pan for the casserole for the freezer, be sure to line the pan with foil (or get one of those disposable pans). The idea is that once the casserole is frozen, you can take it out of the pan, wrap well, and put back in the freezer. You know that it will fit in the pan to cook since it was frozen in there.
I checked the casserole 7 minutes into the 2nd bake and deemed it done.
Total prep time was however long it took the oven to heat up. That quick.
So...here's chicken spaghetti.
2 c. cooked chicken breast (I used what I had in the freezer, which included some dark meat)
1 c. chopped onion
1 c. sliced celery (1/4 in.)
1 c. chopped red bell pepper
7 oz. spaghetti, broken into 2 inch pieces
1 c. chicken stock
2 cans cream of mushroom soup
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded cheddar cheese
Preheat oven to 350.
Combine first 5 ingredients in a large bowl. Whisk stock, soup, salt, and pepper in a medium bowl. Combine with chicken, veggies, and spaghetti. Divide into 2 8x8 baking dishes coated with cooking spray. Top each with 1/2 c. cheese. Bake 35 minutes tightly covered. Uncover and bake 10 more minutes.
To bake a frozen casserole, bake 55 minutes covered, then uncovered for 10.