2 (8 ounce) cans entire chicken, undrained
5 cups cooked, or consciously cooked chicken breast meat
1/3 cup chopped onion
1 large tomato, cut into 1/2 inch slices
2 cups fresh tomato halves, sliced
2 cups shredded Cheddar cheese
10 ounces baby carrots, halved and sliced
5 ounces fresh broccoli, sliced
In a large bowl, combine chicken, onion, tomato, tomatoes, cheese and carrots. Mix well.
Preheat oven to 350 degrees F (175 degrees C).
Place spaghetti sauce in a separate shallow dish. Pour 1/4 cup spaghetti heat over chicken and sprinkle with remaining cheese. Cover with chicken and tomato mixture and refrigerate for 1 to 2 hours or until pasta is al dente; thaw and serve.