Freezer Friendz: Chicken Spaghetti Bake from Mags

Monday, January 4, 2010

Chicken Spaghetti Bake from Mags

I altered Missy's "Spaghetti Pie" recipe with chicken; recipe below:

Ingredients:
6 chicken breasts - cooked
10 oz. spaghetti -cooked
2 tbsp. butter
1/2 cup grated Parmesan cheese
2 eggs (beaten)
2 cups cottage cheese
1 28 oz. jar of spaghetti sauce
8 oz. grated mozzarella cheese

Assembly:
Cook spaghetti and drain. To the cooked spaghetti, mix in the butter, Parmesan cheese, and eggs and form into a crust that covers the bottom of your 9x13 pan. Spread the cottage cheese over your noodles. Add the cooked chicken breasts (I cut mine into thirds), and spread a jar of spaghetti sauce over it all.

Serving Day:
Thaw - then bake at 350 for 45-55 min.
Add mozzarella cheese and put back in oven till it melts (about another 5 minutes).

Enjoy!
:) Mags

5 comments:

MagsJanuary 5, 2010 at 4:32 PM
Everyone in our family liked this and went for 2nds - but it is a very HEARTY MEAL so even though we had 2nds, there was still half-a-pan left! So plan on leftovers or sharing with extra people! :)
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JenJanuary 23, 2010 at 10:10 AM
YUM! We enjoyed this meal. Perfect amount of chicken and noodle. Thanks!
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MagsJanuary 26, 2010 at 6:38 PM
Seems like this takes much longer than the 30 minutes originally posted so I adjusted the cook time to 45-55 minutes with 5 extra minutes with cheese. Just FYI.
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AnonymousJanuary 26, 2010 at 7:27 PM
This got thumbs sideways from our gang. The extra cook time seemed to dry out the chicken. I think if I made this again, I would probably cook the chicken with Italian seasoning & cut it into small chunks. Maybe that would make it possible for the meal to heat through in the original 30 minutes.
Thanks for making it! It made a ton of food! We still have a bunch for tomorrow. I cut the chicken up for quicker reheating and I added a jar of spaghetti sauce. That should help make the chicken more moist again we hope.
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AnonymousFebruary 1, 2010 at 11:21 PM
This was a thumbs down recipe at our house. The chicken was very dry. Not much seasoning to the meal. More Spaghetti Sauce would have helped I think. I also think it would have been better if there was not as much chicken. It made a ton. We ended up eating something else for supper. Thanks for trying.
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Freezer Cooking Quick Tips

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=12 oz. cooked ground beef=2 - 2.5

Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. I did this once with cheap sandwich bags and the sandwiches tasted like plastic; however, they taste fine if you use Ziploc bags. **PBJ works too, if bread is a higher quality wheat bread.

Freezer Efficiency: If your freezer isn't full, fill empty milk jugs 3/4 full with water and place in freezer. This helps your freezer not have to work so hard to stay cold, saving you money.

Substitutions: Here is a great source for figuring out substitions for your recipes when you start making something and realize you are missing an ingredient: http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx

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Monday, January 4, 2010

Chicken Spaghetti Bake from Mags

5 comments:

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