What’s for Dinner Wednesday..

I am actually having this tonight. It is a great make-ahead dinner and you can freeze it for up to six months. This is my go to for meals when I have to take them to people in the ward (my visiting teaching partner is the Relief Society President). It said it was kid friendly but what do I know. This is now one of Jeff’s favorites.


Chicken Spaghetti

2 cups cooked chicken (I buy fryer chicken breasts with bone and skin) pick the chicken off the bone when it is done.
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained (or none – my store is always out and it is just as good with out them)
3 cups dry spaghetti, broken into two inch pieces * I used about 16 oz. dry
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Boil chicken for 30-45 minutes. Do not drain broth! Take out 2 cups of broth and reserve for casserole. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)