I told you I would try it out, and I have – Success! I now have an Italian version of BBSC for you, faithful readers. (I wonder if I have any faithful readers?) Anyway, here it is in all it’s OAMC, crockpotty goodness:
White Bean Spaghetti Chicken (WBSC)
Prep 5 min., Cook 6 hours, at least 18 servings
- 1 pound chicken, use what you have, what you like (I used chicken thighs, bone-in)
- 15 oz. can cannellini beans (white kidney beans, check the ethnic aisle, or use any medium white bean), drained and rinsed
- 16 oz. canned mushrooms (or use fresh, up to you), drained
- 24 oz (2.5 c.) spaghetti sauce (use something you like the taste of)
- 2 c. chicken stock (I use homemade, use box or canned broth if that’s what you have)
- 8 oz. cream cheese
- 8 oz. pasta (medium shells for us, worked well, I recommend)
- 8 oz. lasagna noodles
- 2 c. mozzerella cheese
Don’t get scared by the list of ingredients, that’s for all 3 dinners. To make up a freezer bag: Dump chicken, beans, mushrooms, and sauce into a gallon sized ziploc bag (that’s been labeled!) and freeze flat. Thaw or not. To cook, dump bag contents into crockpot and cook on low for 6-8 hours (closer to 6 if thawed, closer to 8 if frozen).
If you are cooking this from fresh (not frozen), mix beans, mushrooms, and half the spaghetti sauce in the bottom of your crockpot. Top with chicken pieces. Pour the rest of the sauce on top. Cook on low for 6 hours.
Start a pot of boiling water for pasta about 20 minutes before dinner time. When it is boiling, add the shells and cook according to package directions (about 10 minutes).
Once the WBSC has finished cooking, if you want to make a soup from the base, in a labeled gallon freezer bag pour 3 cups of mixture and 2 cups of chicken stock. Let it cool, then freeze flat.
After you have removed soup base, add cream cheese to main WBSC mixture. Stir until well mixed. Dip out 4 cups of the WBSC mixture and package for lasagna (or assemble and freeze now using lasagna noodles and mozzerella).
Make your salad for dinner. 🙂 Drain pasta and add to the last 3.5 cups of the WBSC.
Pasta cost per serving: $0.67
Lasagna cost per serving: $0.96
Soup cost per serving: $0.61 (using free homemade stock)
Salad cost per serving: $0.26
Total cost per serving for last night’s dinner: $0.93
Also, I can easily see adding fresh zucchini to this, fresh basil, whatever floats your Italian boat. This is just a basic recipe, expand on it! 🙂