Main Dishes - Poultry
Creamy Chicken Spaghetti
Justine Wofford - Gallatin, TN
|
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.
This page was last updated on Monday, June 02, 2008.
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