June 15, 2009


Posted in Chicken, Freezable tagged , , at 7:19 pm by RootsAndRings

This is my Meme’s recipe. And you know what they say about Memes… those ladies can cook! This is one of my all-time favorite dishes. It makes a lot, so get you some aluminum baking dishes and freeze a bunch. I wish I could tell you how much it makes, but I forgot. Someone, add it to the comments. I just keep a stack of the 8×8 pans and fill a bunch.


2 1/2 cups of spaghetti, broken into 2″-3″ pieces (about half the bag)
4 cups cooked chicken breasts
1/2 cup chopped green pepper
1/2 cup chopped onion
2 cans cream of mushroom soup
1+ cups chicken broth
1 t. salt and pepper
1 lb. grated cheddar (I use 1/2 sharp cheddar)

If you haven’t already, cook your chicken. (I already told you to do this though… come on, pay attention.) I boil it with some peppercorns. Then cube your chicken. Cook your spaghetti – you can use the water from cooking your chicken. Drain spaghetti. Mix all ingredients together (save some cheese for the top). If it isn’t juicy, add more broth. Put into pans. You can freeze it at this point.

To cook, preheat your oven to 350 and bake for about 30 minutes. Everything is cooked so you are basically just heating it.


1 Comment »

  1. […] bulk and keep them in the freezer. Everytime I make it someone asks me for the recipe. I’ve posted it here, on my sad excuse for a recipe blog, in an effort to support my laziness and not ever have to […]

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