Chicken Spaghetti - OAMC

Name: Chicken Spaghetti - OAMC
Ingredients: 1 (16 ounce) package spaghetti; 1 12 lbs chicken breasts, boneless, skinless, cooked, cut into 1-inch cubes; 1 (28 ounce) can crushed tomatoes, Italian style; 2 ounces pimientos; 1 cup chopped bell pepper; 1 cup chopped celery; 1 cup fresh mushrooms, sliced; 1 12 cups chopped onions; 1 (4 ounce) can sliced ripe olives; 1 (1 1/4 ounce) packetdry spaghetti sauce seasoning; salt and pepper; 2 cups grated cheddar cheese

12 ingredients

11 steps

Ingredients

1 (16 ounce) package spaghetti
1 12 lbs chicken breasts, boneless, skinless, cooked, cut into 1-inch cubes
1 (28 ounce) can crushed tomatoes, Italian style
2 ounces pimientos
1 cup chopped bell pepper
1 cup chopped celery
1 cup fresh mushrooms, sliced
1 12 cups chopped onions
1 (4 ounce) can sliced ripe olives
1 (1 1/4 ounce) packetdry spaghetti sauce seasoning
salt and pepper
2 cups grated cheddar cheese

Directions

1

Cook spaghetti until al dente and drain.
2

In a large pot, combine chicken with all remaining ingredients except cheese.
3

Bring mixture to a boil, then reduce heat.
4

Simmer for 15 minutes, stirring occasionally.
5

Add cooked spaghetti to sauce.
6

Cool and freeze in 16-cup container.
7

Put cheese in 1-quart bag and attach to container that holds spaghetti mixture.
8

To serve, thaw cheese and spaghetti.
9

Bake spaghetti in a preheated 325-degree oven for 40 minutes.
10

Top spaghetti with cheese and return spaghetti to oven for 5 minutes or until cheese melts.
11

Suggested sides: Baked asparagus.