1 tsp. olive oil
1 cup chopped
yellow onion
1 can (16 oz)
stewed tomatoes
2 cups chicken
stock
1 pkg. (12 oz)
spaghetti, broken in half, cooked and drained
2 cups diced cooked
chicken meat
1 cup shredded
Cheddar cheese
Preheat oven to
325F. Heat the oil in a large saucepan set over medium heat and add the onion.
Cook, stirring until the onion is tender. Add the tomatoes and stock and
simmer, uncovered, until reduced to about 2 1/2 cups. Lay 1/2 of the spaghetti
in the bottom of a casserole or baking dish and top with the chicken and 1/2 of
the cheese. Top with the remaining spaghetti. Pour tomato mixture over
casserole, top with remaining cheese. Bake for 30 minutes or
until heated through.