Chicken Spaghetti

1 (12-ounce) package spaghetti, cooked

1 1/2 pounds boneless, skinless chicken breasts (or 3 cups cooked chicken)

1 (28-ounce) can crushed tomatoes in puree

1 (2-ounce) jar pimentoes

1 cup chopped green bell pepper

1 cup chopped celery

1 cup sliced fresh mushrooms

1 1/2 cups chopped onion

1 (3-ounce) can sliced black olives

1 packet dry spaghetti sauce seasoning

salt and pepper to taste

2 cups grated cheddar cheese

Cook spaghetti until al dente; drain.  At the same time cut chicken into 1-inch pieces; cook in a small amount of water until no longer pink in the center.  (You don't have to do this if your chicken is already cooked.)  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 the pot.  Cool and freeze.  Tape 1-quart bag with cheese to container.

To serve: Thaw cheese and spaghetti.  Bake spaghetti in a preheated 325 degree oven for 40 minutes.  Top with cheese; bake 5 minutes or until cheese melts.

Serves 10.

Taken from: Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg (Focus on the Family Publishing)

My Notes:  This dish makes a TON of food.  When it says serves 10 it means serves 10!  My largest casserole dish wasn't large enough to hold the whole thing.  For us, this is a recipe that I can count on for 3 meals.