Chicken Spaghetti - OAMC

This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet.

• Ready In: 1 hr 15 mins
• Serves: 10

Ingredients

• 1 (16 ounce) package spaghetti
• 1 1⁄2 lbs chicken breasts, boneless, skinless, cooked, cut into 1-inch cubes
• 1 (28 ounce) can crushed tomatoes, Italian style
• 2  ounces pimientos
• 1  cup  chopped bell pepper
• 1  cup  chopped celery
• 1  cup fresh mushrooms, sliced
• 1 1⁄2 cups  chopped onions
• 1 (4 ounce) can sliced ripe olives
• 1 (1 1/4ounce) packet  dry spaghetti sauce  seasoning
•  salt and pepper
• 2  cups  grated cheddar cheese

Directions

1. Cook spaghetti until al dente and drain.
2. In a large pot, combine chicken with all remaining ingredients except cheese. Bring mixture to a boil, then reduce heat. Simmer for 15 minutes, stirring occasionally.
3. Add cooked spaghetti to sauce. Cool and freeze in 16-cup container. Put cheese in 1-quart bag and attach to container that holds spaghetti mixture.
4. To serve, thaw cheese and spaghetti. Bake spaghetti in a preheated 325-degree oven for 40 minutes.
5. Top spaghetti with cheese and return spaghetti to oven for 5 minutes or until cheese melts.
6. Suggested sides: Baked asparagus.