Today my homeschool co-op cooking class made a classic comfort-food dish of chickenetti! This a very versatile recipe in that you can season it to your taste, add veggies if you like AND it freezes great so this is the perfect dish to make a double batch of and freeze some for an easy future meal. This is also a great meal to make using leftover turkey from Thanksgiving or from a cooked chicken. I actually brought in a bunch of seasonings from my cabinet and told my class to add what they want to their dishes (just a heads up moms in case you questioned what your meals tasted like! I offered, thyme, seasoned salt, onion & garlic powder, and salt & pepper).

For a 9x13 pan (my class made 8x8 dishes so just half this if you want):

8 oz of cooked spaghetti (or whatever pasta you prefer)
1 can crm mushroom soup
1 can crm chicken soup
1 cup chicken/turkey broth (or bouillon equivalent)
3 cup diced cooked chicken/turkey
1/4 tsp pepper
1 small onion diced
8oz shredded cheese

Combine all ingredients except cheese. Put into a  9x13 pan. Sprinkle cheese over top. Cover with foil and bake for 20-30 min at 350 until bubbly.

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