Cheesy Chicken Spaghetti (Freezer Friendly)
This is comfort food.
Someone (Thanks Lauren!) brought this to our family after our second child was born, and that was the first time I've had this casserole. I'd seen the recipe in The Pioneer Woman Cooks cookbook, but hadn't been too motivated to try it until then. Now I use this simpler recipe, and I have it on my list of easy meals to bring to new moms in our Mom's Club or church group.
I hate buying green peppers off season (I feel like yelling in the produce section "You want HOW much for one of those peppers?!?"), so instead I walk to the frozen foods section and buy a bag of frozen diced onions and peppers. The texture isn't an issue after being baked, and I also get to save some chopping time.
Cheesy Chicken Spaghetti
recipe adapted from Money Saving Mom
8 oz spaghetti, cooked and drained
2 cups chicken, cooked and diced (Turkey works well here, too)
1 - 10.75 oz can cream soup (I used Cream of Mushroom)
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1 cup chicken broth
1 1/2 cup Cheddar cheese, grated
Saute onions and peppers in a little oil. Mix with the rest of the ingredients. Cool and put a freezer bag and freeze flat.
When ready to use, thaw and place in a 9×13 pan and bake at 350 degrees for 20-30 minutes until heated through.