Chicken Spaghetti Bake

Name: Chicken Spaghetti Bake
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 1 (13 1/4 ounce) package whole wheat spaghetti; 2 cups cooked chicken breasts, diced; 2 (14 ounce) cans diced tomatoes, undrained; 1 green bell pepper, chopped; 2 stalks celery, chopped; 1 onion, chopped; 1 (4 ounce) can mushrooms, drained; 1/4 cup italian seasoning; 2 tablespoons garlic, minced; 1 1/2 cups cheddar cheese, grated

Submitted by ASRing

"This freezes really well--before baking, freeze in the pan. When ready to serve, thaw in the fridge overnight then bake as directed in the recipe. Based on a recipe from Once a Month Cooking by Mimi Wilson and Mary Beth Lagerborg"

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Ready In:: 1hr 30mins
Ingredients:: 10
Serves:: 12

ingredients

1 (13 1/4 ounce) package whole wheat spaghetti
2 cups cooked chicken breasts, diced
2 (14 ounce) cans diced tomatoes, undrained
1 green bell pepper, chopped
2 stalks celery, chopped
1 onion, chopped
1 (4 ounce) can mushrooms, drained
¹⁄₄ cup italian seasoning
2 tablespoons garlic, minced
1 ¹⁄₂ cups cheddar cheese, grated

directions

Cook spaghetti according to package directions until al dente.
Combine remaining ingredients except cheese in a large pot. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir occasionally.
Add cooked spaghetti to sauce and combine.
Divide spaghetti between a greased 13x9 inch pan and a 8x8 in pan. Freeze one. Bake the other at 325 for 40 minutes. Top with cheese (1 cup over larger pan, 1/2 cup over smaller pan) and return to oven for 5 minutes or until cheese melts.