A friend of mine from work passed along this recipe with the warning that it is SO GOOD, but makes a ton of food. WOW, I thought – that’ll make it a lot easier when I make casseroles for my pregnant friends this spring! BTW, frozen casseroles are one of the BEST gifts to give a pregnant woman – she won’t have to cook when she gets home from giving birth, and if hubby can turn on the oven and timer they’re set! Anyway, here’s the recipe from Joelle:
2 cans cream of chicken soup
1 can cream of mushroom soup
¾ of the big block of Velveeta (you can use Lite, but not fat-free)
4-6 Chicken breasts, boiled and shredded
garlic salt and black pepper, to taste
1 can EACH regular and spicy Ro-tel (or 2 cans regular if you prefer)
1 pkg. spaghetti noodles, cooked and drained
Combine all ingredients in a gigantic bowl, then divide into 2 9x13 casserole pans or several 9x9 square pans for freezing. When ready to cook, thaw overnight and bake for 45 minutes on 350.
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