Mozzarella Chicken & Linguine Casserole for Canning

Mozzarella Chicken & Linguine Casserole
Makes 4 quarts

12 cloves crushed garlic
4 T cooking oil
4 lbs. boneless chicken cut into bite sized pieces
4-16 oz. Cans tomato sauce
1 cup hot water
4-4 oz. Cans sliced, drained mushrooms
salt and pepper to taste.
Brown garlic in hot oil. Cook chicken 3 minutes on each side in oil. Mix in tomato sauce, hot water and mushrooms. Salt and pepper to taste. Cook until heated through. Ladle into quart jars, seal and process in pressure canner for 1 hour and 10 minutes.

To prepare Casserole
1 lb. linguine
4 oz. mozzarella cheese
Cook linguine and drain. Mix with contents of one-quart jar. Add mozzarella cheese. Bake at 325 degrees for 20-25 minutes. Serves 6

My family loves this meal. It is also great for freezing.

Thank you for cleaning it up cherokee, I was in the process of doing so when the little brat turned off the computer lol. (She's only a brat sometimes lol)

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