Just a quick post today! Its only 9 a.m. and I'm already wishing it was bedtime! I hope you all have a wonderful day!!Chicken Spaghetti Bake
12" dutch oven
1 (16 oz.) pkg. of your favorite pasta, cooked and drained (I used garden rotini)
2 Tbs. olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1 medium zucchini, thinly sliced
2 cloves garlic, minced
1 (26 oz) jar spaghetti sauce
1 (8 oz) can tomato sauce
1 small can sliced olives, drained
3 cups chopped, cooked chicken
1/3 cup cream of mushroom soup
2 cups shredded cheese (I used mozzarella)
In a dutch oven over a full spread of coals, saute the onions, green peppers, zucchini and garlic in oil until crisp tender. Stir in the spaghetti sauce, tomato sauce and olives. Bring to a boil. Move about 1/4 of the coals to the lid and allow the sauce to simmer for 20 minutes. Stir in the chicken and soup and heat through. Remove the sauce to a large bowl and keep warm. Place half of the pasta in the bottom of the same pot the sauce was cooked in. Pour half of the spaghetti sauce over the pasta and top with half of the cheese. Repeat the layers. Bake at 350° for 40-45 minutes. Use 1 1/2 rings on top and 1 ring on the bottom. Let stand 10 minutes before serving. Serves 10-12.
The Finished Product
The Review
This is one of those meals that I have to grade in 2 different ways. For a weeknight meal, its just okay. I didn't have much in the house and I wasn't very hungry, so I didn't do my normal nice Sunday meal. Now for a camping meal, this is great. The fact that it can all be done in 1 pot is a real plus. A lot of the preparation can be done ahead of time as well. For an everyday meal this gets a B- but for camping we give it an A-.
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