MEXICAN CHICKEN CASSEROLE
1 LARGE ONION
1 tsp MINCED GARLIC IN JAR
1/4 CUP FAT FREE CHICKEN BROTH
12 OUNCES SPAGHETTI BROKEN INTO PIECES
1 (24 OZ.) CAN WHOLE TOMATOES, UNDRAINED
1 (14 OZ.) CAN FAT FREE CHICKEN BROTH
2 CUPS COOKED WHITE MEAT CHICKEN (I COOK CHICKEN FIRST, COOL,
THEN TEAR INTO PIECES)
1 & 1/2 CUPS SALSA, (I USE ONE CUP HOT, & 1/2 CUP MEDIUM, SO
THAT IT'S NOT TOO HOT FOR SOME)
1 tsp GROUND CUMIN
1 CAN B&B MUSHROOMS UNDRAINED (SMALL, OR REGULAR SIZE CAN, NOT
LARGE OF ANY)
1 CUP GRATED NON-FAT CHEDDER CHEESE (I USE MORE, BUT IT DOES
HAVE TO COVER CASSEROLE)
IN A LARGE SKLLET, SPRAYED GENEROUSLY WITH PAM OR OLIVE OIL OVER
MEDIUM HEAT, SAUTE ONION & MINCED GARLIC
IN 1/4 CUP CHICKEN BROTH).
COOK ABOUT 5 MIN, ADD 14 OZ CAN CHICKEN BROTH & WHOLE TOMATOES
WITH JUICE.
ADD SPAGHETTI BROKEN INTO PIECES TO TOMATO MIXTURE. BREAK UP
TOMATOES WITH SPOON. ADD SALSA, & CUMINSIMMERING COVERED,
UNTIL SPAGHETTI IS COOKED, & MOST NOT ALL THE LIQUID IS ABSORBED.
WHEN COOKING THE SPAGHETTI, I STIR OFTEN,
TO KEEP THE SPAGHETTI FROM GETTING "CLUNKED" TOGETHER.
ADD CHICKEN, SPOON INTO PAM OR OLIVE OIL CASSEROLE DISH, PUT
CHEESE ON TOP,
BAKE COVERED AT 350 DEGREES FOR 15 TO 20 MIN, & CHEESE HAS
MELTED.
PS: YOU CAN EASILY FREEZE THIS CASSEROLE, BUT DON'T PUT CHEESE
ON UNTIL YOU ARE
READY TO BAKE.
ALSO, MAKE SURE IF YOU FREEZE, THE CASSEROLE HAS THAWED,
& BEEN BROUGHT TO ROOM TEMP
BEFORE BAKING.
Sugar Says
'Try some wicked sugar...
Go on, you'll like it!'
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