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 Powder
• 2 Tablespoons Thrive Life Butter Powder
• 3 Tablespoons Thrive Life Instant Milk
• 1/4 cup Thrive Life Mushroom Pieces
• 1/4 cup Thrive Life Green Peas
• 1 teaspoon Thrive Life Vegetarian 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 chopped green onions
• 1 Tablespoon Thrive Life Garlic
• 2 Tablespoons finely chopped celery or celery powder
• 1 Tablespoon 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 ingredients to a large soup pot or Dutch oven.
2. Turn heat to medium and slowly bring to a boil, stirring occasionally.
3. Reduce heat to medium-low and simmer for 15-20 minutes, stirring frequently. Cover for the final 5 minutes.
4. Stir well and taste/adjust seasonings. Cook an additional 5 minutes if necessary.
5. Optional: add 1 cup freshly grated cheese to the top and broil for a few minutes to brown.
6. Cover and let stand for 15-20 minutes until the sauce firms up.
7. To make as a meal-in-a-jar version, put all ingredients except celery and parmesan in a quart-sized jar, add an oxygen absorber, and seal to store in the pantry until you need it.