LotlikeRee’s Chicken Spaghetti

Add dry spaghetti to boiling water and cook to al dente (according to package instructions for al dente).

While spaghetti is cooking heat 1 tablespoon butter or olive oil to skillet. Saute mushroom, pepper and onions several minutes, just take some of the rawness out. Drain spaghetti, return to pot, add vegetables and remaining ingredients. Add broth last, and add less if needed (you don’t want it too runny). Stir well.

If you want to serve all of this at once spray a 9×13 dish with oil and add spaghetti mixture. Bake at 350F for 45 minutes. Should be bubbling hot.

** If you want one to serve now and another for later: Spray two smaller pans with oil and divide the mixture in two. Bake as above for one. Cover the second with Glad Press-n-Seal Wrap (or foil) and freeze. Thaw in fridge overnight , remove wrap and bake 1 hour at 350F.

Picture take was one that had been frozen and cooked.