CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
|
Casserole, Chicken |
6 |
Servings |
INGREDIENTS
1 |
c |
Chopped onion |
1 |
ts |
Olive oil |
1 |
lb |
Canned tomatoes; cut up |
2 |
c |
Well-seasoned chicken broth |
12 |
oz |
Spaghetti; broken up |
2 |
c |
Diced cooked chicken |
12 |
oz |
Shredded cheddar cheese |
INSTRUCTIONS
Saute onion until tender. Add tomato and broth; simmer uncovered until
sauce is reduced to 2 1/2 cups. In greased 3-qt casserole layer half the
spaghetti, all the chicken, half the cheese, then remaining spaghetti. Pour
on sauce; sprinkle with remaining cheese. Bake 40 minutes at 325F. This is
recipe can be adjusted to fit your likes (budget) without hurting it. I
usually use more spaghetti and more tomatoes, and less cheese. It also
freezes well; I divide it into two casseroles.
Posted to MC-Recipe Digest V1 #1057 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 29, 1998
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