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“This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet.”
READY IN:
1hr 15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook spaghetti until al dente and drain.
  2. In a large pot, combine chicken with all remaining ingredients except cheese. Bring mixture to a boil, then reduce heat. Simmer for 15 minutes, stirring occasionally.
  3. Add cooked spaghetti to sauce. Cool and freeze in 16-cup container. Put cheese in 1-quart bag and attach to container that holds spaghetti mixture.
  4. To serve, thaw cheese and spaghetti. Bake spaghetti in a preheated 325-degree oven for 40 minutes.
  5. Top spaghetti with cheese and return spaghetti to oven for 5 minutes or until cheese melts.
  6. Suggested sides: Baked asparagus.

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