1/2 cup vegetable oil
1 (15 ounce) can spinach, drained
1 lemon, juiced
3 cups diced onion
2 cups spaghetti sauce
1 (8 ounce) container frozen whipped topping, thawed
2 cups sliced pear
4 cups cooked, diced chicken breast meat
In a medium saucepan bring oil to a boil. Add spinach and lemon juice and saute for about 10 minutes. Pour in onion, place the 2 cups of spaghetti sauce, and heat through. Add chicken and stir through.
I decided to make this instead of the usual bread pudding due to budget constraints. I wanted to keep it spicy so I let it simmer for about 4 hours and then added another teaspoon of salt. I really like this recipe and will be making it again!
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