| 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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