|1 package||Foothill Farms® Savory Chef’s Poultry Gravy Mix (#323T), prepared as directed on package (makes 1 gallon)|
|1 package||Foothill Farms® Three Cheese Mac & Cheese Sauce Mix (#372T), prepared as directed on package (makes ½ gallon)|
|2 10-ounce cans||Ro-Tel tomatoes|
|1 lbs.||chicken (restaged and shredded)|
|3 lbs.||cooked spaghetti|
Preheat oven to 350° F.
Combine 2 quarts (8 cups) Savory Poultry Gravy and 4 cups Three Cheese Mac & Cheese Sauce; mix well. Add the Ro-Tel tomatoes and chicken. Stir to combine.
Pour sauce mixture over cooked spaghetti and stir to combine. Divide spaghetti mixture evenly between two 2½” deep half pans.
Cover pans and bake until internal temperature reaches 165° F. Begin to check temperature of product after 30 minutes in oven.
Option: 4 cups of Nacho Cheese Sauce Mix (#080), prepared, may be substituted for the Rol-Tel tomatoes and the Three Cheese Mac & Cheese Sauce Mix.
NOTE: Three Cheese Mac & Cheese Sauce Mix yields ½ gallon of sauce. This recipe uses 4 cups. Store remainder tightly covered in refrigerator for up to 5 days.
NOTE: Savory Poultry Gravy Mix yields 1 gallon (4 quarts) gravy. This recipe uses 2 quarts (8 cups). Store remainder tightly covered in refrigerator for up to 5 days.
NOTE: Short cut spaghetti is preferred for easiest serving.