This recipe can be made ahead of time and frozen. Next time I make this I will divide into two baking dishes, because this makes a lot of food. I will bake one and freeze the other for another time. This is comfort food at it's best!
4 lbs chicken breasts, roasted, boned, skinned and cut into bite-sized pieces
8 oz spaghetti, cooked
1 large white onion, chopped
1 - 2 celery ribs and leaves, chopped
2 sticks (8 oz) of butter plus 2 TBSP, divided
1 cup flour
4 cups milk
1 lb Velveeta cheese, broken up
1 (10-3/4 oz) can cream of mushroom soup
5 oz seasoned croutons, crushed
Saute onions and celery in 2 TBSP butter for a minute or two, until onions start to become translucent. Set aside.
For the sauce, melt 2 sticks of butter over medium heat in a sauce pan. Slowly add flour, mixing well. Add milk while continuing to stir. When the roux is smooth add Velveeta cheese; stir until smooth and the cheese has melted. Add the can of mushroom soup; mix well.
In a large pot or bowl mix cooked chicken, spaghetti, onions and celery. Pour the cheese mixture over the chicken, spaghetti and veggies; mix well. Pour into a large casserole dish and cover with crushed seasoned croutons. Bake at 350 degrees for 30 - 45 minutes or until croutons turn golden in color.
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