Chighetti (Chicken Spaghetti)

Name: Chighetti (Chicken Spaghetti)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 casserole, 12 serving(s)
Ingredients: 1 (1 1/4 ounce) package knorr creamy pesto sauce mix; 1 (12 ounce) can fat-free evaporated milk or 12 ounces fat-free half-and-half cream; 12 ounces spaghetti, prepared according to package directions and drained; 2 lbs cooked chicken breasts, cubed; 1 (12 ounce) bag frozen onion and three pepper blend; 1/2 cup shredded cheese; 1/4 cup shredded cheese; cooking spray; salt and pepper

Submitted by Stoblogger

"A great pot-luck dish that is sure to please. Leftovers are even better!"

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Ready In:: 1hr
Ingredients:: 9
Yields:: 1 casserole
Serves:: 12

ingredients

1 (1 1/4 ounce) package knorr creamy pesto sauce mix
1 (12 ounce) can fat-free evaporated milk or 12 ounces fat-free half-and-half cream
12 ounces spaghetti, prepared according to package directions and drained
2 lbs cooked chicken breasts, cubed
1 (12 ounce) bag frozen onion and three pepper blend
¹⁄₂ cup shredded cheese
¹⁄₄ cup shredded cheese
cooking spray
salt and pepper

directions

Preheat oven to 350°.
Spray a 9X13 baking dish with cooking spray.
In a very large bowl whisk together the seasoning mix and evaporated milk.
Then fold in the cooked spaghetti, chicken, frozen pepper & onion blend, 1/2 cup of the shredded cheese and salt and pepper.
Pour combined ingredients into the greased baking dish, top with aluminum foil.
Bake for 40 minutes.
Remove from oven, top with remaining 1/4 cup of shredded cheese.
Return to oven without the foil and bake an additional 5-10 minutes, watching closely, until topping is lightly browned.

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RECIPE SUBMITTED BY

Stoblogger

Allen, TX

I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars! But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things. In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter. Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking. <img src="http://i26.photobucket.com/albums/c105/jewelies/picCdyPjI-1.jpg">

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