Chicken-Spaghetti Casserole
Source of Recipe
Taste of the South, February/March 2009
Recipe Introduction
(Yield: 10 to 12 servings)
List of Ingredients
1 (16-ounce) package spaghetti
1 prepared rotisserie chicken (I used chicken breast meat I cooked in the crockpot)
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 tablespoon minced garlic (I didn't use)
1 (12-ounce) jar chicken gravy
2 (10-ounce) cans tomatoes with chiles, such as Rotel, undrained
2 cups shredded Monterey Jack and Cheddar cheese blend
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 sleeve buttery crackers, such as Ritz, crushedRecipe
Preheat oven to 350 degrees. Lightly grease a 3-quart casserole dish; set aside.
In a large pot of boiling salted water, cook spaghetti for approximately 8 minutes, or until done. Drain and set aside.
Pull and shred meat from rotisserie chicken. (You should have approximately 4 to 5 cups.)
In a medium saucepan, heat olive oil over medium heat. Add onion, celery, and garlic and cook for 3 to 4 minutes, or until onion is translucent.
In a large bowl, combine spaghetti, chicken, onion mixture, chicken gravy, tomatoes with chiles, cheese, salt, and pepper. Pour into prepared casserole dish. Top with crushed crackers. Cover loosely with aluminum foil.
Bake for 20 minutes. Remove foil and bake for 10 minutes to brown the top. (Mine took a little longer to completely heat through.)
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