May 2000

RECIPE OF THE

MONTH

Creamy Chicken Spaghetti

Justine Wofford - Gallatin, TN

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Serves	4	8	12	16	20	24
12-ounce pkg. spaghetti	1	2	3	4	5	6
boneless chicken breasts	1 1/2 lbs	3 lbs	4 1/2 lbs	6 lbs	7 1/2 lbs	9 lbs
chopped onion	1 1/2 c	3 c	4 1/2 c	6 c	7 1/2 c	9 c
garlic, clove	1	2	3	4	5	6
cream of mushroom soup, can	1	2	3	4	5	6
cream of chicken soup , can	1	2	3	4	5	6
Velveeta cheese (diced)	2 c	4 c	6 c	8 c	10 c	12 c

Assembly and Freezing Directions:
Dice chicken into cubes and cook in small amount of water until no longer pink in the center. Cook spaghetti. In a large bowl, combine chicken and all ingredients except cheese, add in spaghetti and thoroughly mix. Place in container and freeze.

Cooking Directions:
To prepare for serving, thaw spaghetti. Add velvetta cheese (I usually don't freeze the cheese) Place into a casserole dish (covered) and cook at 350 degrees for 40 minutes.

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

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