Chicken Spaghetti (OAMC)

  • Currently 4/5
This is an unusual combination of flavors. If you have never tried it, you need to. It really is good!
2 cups fully cooked diced chicken breast
1/2 cup nacho cheese sauce
1/4 cup diced celery
1/4 cup diced onion
1/4 cup diced red bell pepper
1/8 cup sliced green olives
1/2 tablespoon chicken base (Better Than Bouillon)
1/2 tablespoon Lawry's Seasoned Salt
3 portions uncooked spaghetti
1. Packaging Instructions
2. In a gallon-sized Ziploc freezer bag combine the chicken, cheese sauce, celery, onion, red bell pepper, olives, chicken base and seasoned salt.  Seal securely.  Set aside.
3. Place portioned spaghetti into a gallon-sized Ziploc bag.  Seal bag securely and set aside.
4. Insert both bags into a gallon-size Ziploc freezer bag and seal.  With a sharpie marker, label the outside of the bag "Chicken Spaghetti".
5. Place in freezer.
6. Cooking Instructions
7. Thaw completely in refrigerator.
8. Preheat oven to 375 degrees F.
9. Spray an 8x8 baking dish with non-stick cooking spray.
10. Place contents of chicken mixture, dry spaghetti (broken into 2-inch pieces), and 2 1/2 cups water in baking dish and stir to mix thoroughly.
11. Cover dish with foil and bake for 40 to 50 minutes or until pasta is tender.
12. NOTE: Stir contents of dish 30 minutes into cook time.
13. Makes 3 servings.  This recipe can be doubled for 6 servings.
14. Serving suggestions: Garden salad and cheesy garlic bread.
For best results in quality and packaging, expel as much air from the baggies as possible.
Meal   DinnerDish   Main Dish
Main Ingredient   Poultry

Dawn Knowlton

Member since Jan 2010

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