Chicken Veggie Pasta Bake
Chicken... veggies... pasta... cheese... what more do you need? This dish will quickly become a family favorite!
Ingredients
- 1 12 oz pkg spaghetti noodles
- 1-1/2 cups cheddar cheese, shredded
- 1-1/2 cups Monterrey jack cheese, shredded
- 1-1/2 cups onion, diced
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can green English peas, drained (optional)
- 1 10.5 oz can cream of mushroom soup
- 1 sm can mushroom pieces & stems (optional)
- 10 oz milk
- 3 cups chicken, cooked and diced
Instructions
- Cook spaghetti noodles in boiling water until al dente, drain.
- Sauté onions and mushrooms in butter in skillet.
- Mix all ingredients EXCEPT for spaghetti in a large bowl.
- Put in zip top freezer bag, label and freeze. Put cooked spaghetti noodles in a separate zip top freezer bag, label, attach to chicken mixture and freeze.
- To prepare: Thaw casserole and spaghetti in refrigerator.
- Mix casserole together with spaghetti noodles and place in baking dish.
- Bake at 350 degrees, uncovered, for 30 to 40 minutes. Can top with bread crumbs and more shredded cheese, if desired.
