Jan 012004
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Cooked diced chicken

4 C.

8 C.

12 C.

16 C.

20 C.

24 C.

Celery, diced

1 bunch

2 bunches

3 bunches

4 bunches

5 bunches

6 bunches

Chopped onion

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Canned sliced mushrooms

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Butter or margarine

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Crushed tomatoes

28 oz.

56 oz.

84 oz.

112 oz.

140 oz.

168 oz.

Spaghetti or rotini

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.

Chicken stock

1 qt.

2 qts.

3 qts.

4 qts.

5 qts.

6 qts.

Grated American cheese

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Assembly Directions:
Sauté the onions, celery and mushrooms in butter until barely soft. Cook the pasta in the boiling chicken stock and tomatoes (you must stir this occasionally to prevent sticking). Cook until pasta is just softening…a little firmer than al dente. Drain off some of the remaining liquid. The pasta will be “soupy”. Add vegetables and chicken. Stir to combine. Season well with salt and pepper.

Freezing Directions:
Place in containers and freeze. (I have found that the pasta will continue to absorb the broth, so don’t be worried about undercooking the pasta).

To Serve:
Thaw and place in a casserole and bake at 350 until hot. Sprinkle with cheese and serve.

Nutritional Info:
Per Serving: 974 Calories; 29g Fat (27.5% calories from fat); 69g Protein; 104g Carbohydrate; 8g Dietary Fiber; 177mg Cholesterol; 3398mg Sodium.
Exchanges: 5-1/2 Grain (Starch); 7 Lean Meat; 3-1/2 Vegetable; 3-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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