Recipe by TOM
"I came home from a local restaurant and recreated this delicious dish. We serve it with a side salad and crusty bread."
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1 (16 ounce) package
2 (24 ounce) jars
cooked chicken breast meat, diced
1 (7 ounce)
package of sliced pepperoni, diced
green pepper, diced
1 (5 ounce) can
mushroom pieces, drained
1 (3 ounce) can
sliced black olives, drained
shredded mozzarella cheese
grated Parmesan cheese, or to taste
I love this dish...
Timballo Spaghetti Casserole Haiku: "Change the pasta type. Strand noodles awkward to eat. Needs more parmesan!" I was thrown off by the ingredient list saying "cooked chicken" and instructions saying "bake til chicken is cooked through" so I just ignored that, and made everything as written w/ Costco's Kirkland canned chicken (I'm no can chicken snob; that Kirkland stuff is great!) The spaghetti noodles made this a little difficult to eat (i.e. hard to scoop/stab nummy ingredients all while twirling spaghetti) and 1 TB of parmesan was definitely not enough to sprinkle over the entire top, so we added more when we served it. Made a TON but the leftovers were just as good, if not better; when making again, I'd use a different noodle, reduce the mozzarella, increase the parm, and maybe saute some onions and peppers to mix in too.
* Percent Daily Values are based on a 2,000 calorie diet.
Timballo Spaghetti Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 245
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