This is an easy and inexpensive recipe that we enjoy at the Reid house. It does freeze well. The recipe is to make two casseroles. If you just want one cut it in half (duh, right?)
6 Chicken Breasts
½ cup picante sauce
1 small can green chilies (I sometimes leave these out as my son is sensitive to spicy food)
2 cans cream of chicken (cream of mushroom or sour cream) *This time I used cream cheese since I had so many
1 small can black olives (optional)
½ medium onion sautéed (optional)
2 tsp. garlic powder
2 tsp ground pepper (or to taste)
2 cups grated cheese
16 oz spaghetti
Stew chicken (*I either cook the chicken in the Crockpot, or use any leftover chicken that I have. It doesn’t have to be breast). Boil spaghetti in broth (I don’t do this. I boil the spaghetti in water with a few chicken bouillon cubes added but plain water is fine). Mix all other ingredients including chicken. Drain spaghetti saving 1 cup of broth. Add spaghetti and mix well. Use the extra broth if needed to make a creamy consistency. (Should not be too soupy). This recipe will make two large casseroles; divide mixture into two greased 9 X 13 pans. I add a little more cheese on top just because I like cheese. The recipe does not call for it. You can make this ahead of time. Again it freezes really well so go ahead and make two so you will have one for later. Bake at 350 for 45 minutes or until bubbly.
NOTE: To cook chicken in the Crockpot just put the chicken in the pot frozen or not it doesn’t matter. Add water to fill and add a few chicken bouillon cubes for flavor. If you have any onion or celery throw that in also for the flavor. Cook on low all day or overnight.