Chicken & Spaghetti Mix

Serves: 5
Total Calories: 611


2 cups white sauce
3 cups chicken (cooked and cubed)
1 cup celery (diced)
1 cup bell pepper (diced)
1 teaspoon garlic (crushed)
1/2 cup fresh mushrooms (sliced)
2 tablespoons olive oil
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 teaspoon basil
1/2 teaspoon sea salt
1/8 teaspoon pepper
3/4 cup Cheddar cheese (shredded)
12 ounces spaghetti
White Sauce:
2 cups milk
4 tablespoons butter
4 tablespoons Wondra flour
1/2 teaspoon salt


Cook spaghetti according to package directions. Drain and set aside.

In medium saucepan heat oil; add celery, bell pepper, mushrooms and garlic, stirring frequently, saute until tender, about 8 minutes. Add tomato sauce, tomato paste, basil, salt and pepper. Reduce heat and simmer for about 10 minutes, stirring occasionally. Turn off heat.

In a greased 9 x 13 inch pan spread 1/2 of the white sauce; add 1/2 of the spaghetti, 1/2 of the chicken, and half of the tomato mixture. Repeat layers. Top with Cheddar cheese. Bake at 350 degrees for 30 minutes.

White Sauce:
In medium saucepan, stir together all ingredients. Heat to boiling over medium heat, stirring constantly. Boil and stir for 1 minute.

Nutritional Facts:

Serves: 5
Total Calories: 611
Calories from Fat: 206

This Chicken & Spaghetti Mix recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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