I will admit, I’m not really a fan of anything that calls for spaghetti. I hate spaghetti. I hate breaking it in half, but I also can’t stand all the twirling if you don’t break it in half. That being said, this recipe is popular with the family so I make it anyway. I’ve made this recipe before, but this time I did it as a freezer meal and I broke it up into two meals instead of just one (I also discovered that they make pot-size noodles thus ending my hatred of spaghetti!)
I adapted this recipe from one in a Taste of Home cookbook (I can’t recall which one) but I did find it on their website and you can see it here.
- 1 lb spaghetti noodles (Hooray for Pot Size!) cooked al dente
- 2-3 cups of cooked chicken, cubed or shredded.
- 3 cans of cream of chicken soup
- 1 8oz bag of shredded cheddar
- 2 cups of milk
- Salt and pepper to taste
- Mix soup, chicken, cooked spaghetti, half of the shredded cheddar, milk and seasonings together. Make sure it’s thoroughly blended.
- Pour evening into two pans.
- Top both with the remaining cheddar.
- Cover with foil, label and freeze.
- Thaw 24 hours in the fridge.
- Cook on 400 for 25 minutes or until heated through.
Verdict: Mostly A Win
While this isn’t a favorite of mine, the rest of the family likes it quite a bit. If I were making it just for me, I would throw some peppers and onions in there and probably some garlic as well, but then I would be the only one eating it and the rest of the fam would be eating cereal for dinner.