This is a great, healthy recipe that cycles some food storage items. Thanks to Brandy Doty for sharing it.
Chicken Spaghetti Casserole
2 c. cooked chicken, in chunks
2 cans cream of mushroom soup
3 c. grated sharp cheddar cheese (I used mild cheddar)
1/2 c. finely diced onion (you can use your dehydrated onions)
1/4 c. finely diced green peppers (I used a dehydrated blend of red & green bell peppers)
1- 4 oz. jar diced pimientos, drained
3 c. dry spaghetti, broken into 2″ pieces ( I used whole wheat pasta)
1 tsp. seasoned salt
1/8-1/4 tsp cayenne pepper
pepper to taste
Cook spaghetti until al dente. Do not overcook. Reserve 1 cup cheese. Combine all other ingredients to make a sauce. When spaghetti is cooked, stir into sauce. Place mixture in casserole pan and top with remaining cheese. Cover and freeze up to six months; cover and refrigerate up to two days, or bake immediately; 350 degrees for 45 minutes until bubbly.
This is really delicious, and my family loved it. I actually made two and froze one for later. Let me know what you think…