1 12-oz package of spaghetti
1-1/2 lbs. boneless, skinless chicken breasts (3 cups cooked)
1 28-oz can Italian-style or plain crushed tomatoes in puree
1 2-oz jar pimentos (I left these out)
1 cup chopped green bell pepper
1 cup chopped celery
1 cup sliced fresh mushrooms (I left these out)
1-1/2 cups chopped onion
1 3-oz can sliced ripe olives (I left these out)
1 packet dry spaghetti- sauce seasoning (I used Italian seasoning instead)
salt and pepper to taste
2 cups grated cheddar cheese (does not get frozen)
Cook spaghetti until al dente; drain. At the same time, cut chicken into 1-inch cubes; cook chicken in a small amount of water until no longer pink in the center. (I didn't so this, I boiled all my chicken for my recipes. So I just cubed it and started at the next step.) In a large pot, combine chicken with remaining ingredients except cheese. Bring mixture to a boil; reduce heat. Simmer for 15 minutes, stirring occasionally. Add cooked spaghetti to sauce. Cool and freeze. I used a 13x9x2 foil pan to freeze it in.
To prepare for service, thaw spaghetti. Bake spaghetti at 325* for 40 minutes. Top spaghetti with cheese; return spaghetti to oven for 5 minutes or until cheese melts. Makes 10 servings.
