I have a great freezer friendly recipe for you today! We love this casserole, and I make it just about each time I have a chicken freezer cooking day.
Way back in my first month of blogging I posted this recipe as a way to use up leftover turkey or chicken. Unfortunately, as a newbie, I was unaware of the #1 rule of food blogging…you MUST always post a picture with a recipe. Always.
Here we are almost two years later and I finally got around to photographing this wonderful dish, so I thought I would revisit it considering I only had about 10 readers back then. I hope you enjoy it
1 box spaghetti
1 1/2 cups cheddar cheese
1 1/2 cups monterrey jack cheese
1 1/2 cups onion
1 can cream of chicken soup
1 can cream of mushroom soup
10 ounces milk
1 small bag of sliced almonds
3 cups cooked chicken or turkey
Cook spaghetti until al dente. Saute onions. Mix all ingredients in a large bowl. Pour into a 9×13 pan and bake uncovered at 350 degrees for 30 minutes.
To Freeze: Prepare up until baking. Cover well and freeze. To serve: Thaw and bake as directed.
This post is linked to: Ultimate Recipe Swap
This post is linked to Tasty Tuesdays