Chicken Spaghetti

Day two of stock the freezer.

Today I made chicken spaghetti. It is an easy recipe that makes three meals out of one recipe. I started with a package of bone-in chicken breast. The package contained four pieces of meat with comes out to about 5 to 6 cups of chicken when cooked. I began by boiling the chicken, letting it cool, then pulling the pieces off. The recipe only calls for 3 cups of chicken, so I have enough for a meal tomorrow too.


Supplies:
3 freezer casserole aluminum plates (they look like tall pie tins- or you can use lasagna pans)

1 cup of diced onion
3 cups of cooked chicken
2 lbs of Velveeta cubed
1 can of rotel (drained)
1 can of cream of mushroom soup
2 12 oz packages of cooked spaghetti

In a skillet saute the onion and the chicken, salt and pepper to taste. Let them cook until the onion is soft. While that is cooking, place the cubed Velveeta (it melts faster), cream of mushroom soup, and rotel in a bowl. In your three casserole dishes, place spaghetti in bottom of dish, dividing it between the three dishes as equally as possible. Once the chicken and onion are cooked down, pour them into the bowl with the Velveeta, soup mix, and rotel, and stir. The mixture will still have cubes of cheese, but they will melt later. Pour the 1/3 of each mix in the casserole pans. Stir each casserole until noodles are coated with mixture.

Fresh casserole: Place in oven for about 20- 30 minutes on 350 until lightly browning on the top.

Freezer casseroles: Cover tightly with aluminum foil, label and date, and place directly in the freezer. When you choose to eat them, thaw in the refrigerator and bake 30-45 minutes, until the center is warm. (I would eat them within two months of freezing them.)

So, countdown is on: Two nights of homemade food on the table and four meals in the freezer for later.