Chicken Spaghetti
A great meal for a school night or for entertaining!
Meat from 2 rotisserie chickens, chopped(I bought mine at Costco)
1 stick butter
2 onions diced
2 stalks celery, chopped
1 bell pepper chopped
8 oz chopped mushrooms
10 level tablespoons all purpose flour
2 cups milk
3/4 pound grated sharp cheddar cheese (reserve1/2 cup)
1 package dry Italian dressing
1 cup white wine
2 4oz jars pimientos
2 cans cream of mushroom soup (10 3/4 oz)
2 cans cream of chicken soup (10 3/4 oz)
1 16oz package spaghetti, cooked
Sauce:
Melt butter in skillet, saute onions, celery and bell pepper until tender, add mushrooms. Whisk together milk, flour and cheese. Pour over veggies and stir until thickened. Add Italian dressing packet, white wine, pimientos and soups. Stir until blended, add cooked chicken and stir again.
Cook Spaghetti, drain and return to pot it was boiled in. Pour in enough sauce to generously coat spaghetti. You should have some sauce left over. Transfer spaghetti/sauce mixture into 9x13 baking pan. Top with reserved cheddar cheese, cover with foil, bake at 350 for 30 minutes.
Pour remaining sauce into freezer safe ziploc bag and freeze for another meal at a later date. All you will need to do is boil your noodles, combine with sauce and bake!
