Today I embarked on another freezer cooking adventure. This is the second month that I am trying to do a "Once a Month" cook to make nutritious, homemade meals for my family. The recipes from the first month were okay, but just okay... they needed some tweaking. Also, not all of the meals from last month were good enough to make the cut.
Last month I made a baked pasta dish with Italian sausage that was delicious, and a chicken spaghetti that the hubs said was his new favorite dinner. So, for both of these recipes, I decided to double up the bulk recipe and make 8 dinners of each of these meals. I also decided to make meatloaf again, but to use a completely different recipe. The recipe from last month was dry and kind of flavorless.
Anyway, on to today's recipe! The best reviewed recipe I found online came from Taste of Home and it is yumm-o! Below is the adjusted recipe, using the quantities that created 6 8x8 baking dishes for freezing.
2 12 oz packages of spaghetti
2/3 cup butter, cubed
2/3 cup all-purpose butter
1 1/2 tsp salt
1/2 tsp pepper
28 oz chicken broth
3 cups half-and-half cream
2 cups heavy whipping cream
8 cups cubed cooked chicken
3 cups chopped mushrooms
1/2 cup Parmesan cheese
Cook spaghetti according to package directions
Meanwhile, in a large skillet, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add broth, half-and-half and whipping cream. Bring to a boil; cook and stir for 2 minutes, or until thickened.
|Sorry it's sideways - I can't flip it!|
Drain spaghetti, add to the chicken mixture and toss to coat.
Transfer to six 8x8 baking dishes. Sprinkle with cheese. Cover and freeze for up to two months.
To use frozen casserole: thaw in refrigerator overnight. Cover and bake @ 350 for 30 mins, uncover and bake for another 15 minutes.