C.O.S.T. cooking ideas using Homemade Gourmet

I am getting a head start on Menu Plan Monday. I've been trying to find a good C.O.S.T. cooking recipe (cook once serve twice) for leftover Sunday Roast Chicken and I found it! Here it is:

Southwest Chicken Spaghetti
  • 2 cups Cooked Leftover Grandmothers Sunday Roast Chicken
  • 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
  • 2 cans Cream Of Mushroom Soup (lower sodium recommended)
  • 2 cups Grated Sharp Cheddar Cheese
  • ¼ cups Finely Diced Green Pepper
  • ¼ cups Finely Diced Onion
  • 1 jar (4 Ounce) Diced Pimentos, Drained
  • 1 1/2 cups Chicken Broth
  • 1 scoop of Homemade Gourmet Southwest Seasoning
  • 1 cup Additional Grated Sharp Cheddar Cheese
Preparation Instructions
Cook spaghetti until al dente (add a bit of chicken broth to water). Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).


  1. this looks so yummy, bet it would be good with torn up flour tortillas as well, a sort of quick king ranch casserole? New to HG products so if you have any new ideas they'd be appreciated :)


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