6 c. chicken flavored white sauce or cream of chicken soup undiluted
2 T. lemon juice
1/2 c. green pepper, diced (opt)
4 c. dry spaghetti broken in 1-inch pieces
4 c. cooked chicken, diced
8 oz mushrooms (opt)
1 c. grated parmesan cheese
Combine white sauce or soup and lemon juice. Saute in a small amount of oil or steam green pepper and add to sauce. Boil broken spaghetti in salted water 1/2 the recommended time (so it’s chewy, not crunchy). Drain spaghetti. Mix spaghetti, chicken, or turkey and mushrooms into sauce.
Optional: Cook spaghetti full time recommended and put in freezer bag. Attach to chicken and sauce. Stir into casserole just before baking.
Freezing and Cooking directions:
Pour Mixture into 9×13 and top with grated cheese. Wrap in foil or 2-gallon freezer bag. Label and freeze. OR Pour mixture into 1 gallon freezer bag and enclose a small freezer bag with 1 c. grated parmesan cheese for each recipe. Label and freeze.
To serve, thaw completely. Bake at 350 (if thawed) for 45-60 minutes or until heated through thoroughly. If food is in freezer bag, thaw, pour contents into an oiled baking dish, sprinkle enclosed cheese on top, and cook as above. Frozen casserole may be baked for 1 1/2 hours at 350.
