Ingredients

• 8 ounces spaghetti pasta, broken into thirds
• 1 cup Thrive Life grilled chicken dices
• 1/2 cup Thrive Life bechamel sauce
• 1/4 cup Thrive Life sour cream
• 2 Tablespoons Thrive Life butter
• 3 Tablespoons Thrive Life instant milk
• 1/4 cup Thrive Life mushrooms
• 1/4 cup Thrive Life green peas
• 1 teaspoon Thrive Life chicken bouillon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 Tablespoon Thrive Life chopped onions
• 1 Tablespoon Thrive Life green onions
• 1 Tablespoon Thrive Life garlic
• 2 Tablespoons Thrive Life celery, crushed
• 1 Tablespoon Thrive Life parmesan cheese
• 1/3 cup Thrive Life cheddar cheese
• 1/3 cup Thrive Life mozzarella cheese
• 5 cups water, when preparing
• 1 cup freshly grated cheddar, optional, for topping before baking

Directions

1. Add all the ingredients to a quart sized jar, add an oxygen absorber and seal to store in the pantry.
2. To prepare, remove oxygen absorber and empty the contents of the jar into a large soup pot or Dutch oven.
3. Add the 5 cups of water and stir gently to combine.
4. Turn heat to medium and slowly bring to a boil, stirring occasionally.
5. Reduce heat to medium low and simmer for 15 - 20 minutes, stirring frequently.
6. Cover for the final 5 minutes.
7. Stir well and taste/adjust seasonings. Cook an additional 5 minutes if necessary.
8. Optional: add 1 cup freshly grated cheese to the top and broil for a few minutes to brown.
9. Cover and let stand for 15-20 minutes until the sauce firms up.