This photo does not relate to this post whatsoever. I just wanted to be reminded of how much my sweet baby has changed.
My two friends and I decided to do a little supper swap this week. Since we normally meet on Wednesday nights to scrapbook/chit chat/watch movies/listen to music/imbibe, it seemed like a good time to do the swap as well. The rules are simple: triple a recipe, package it, slap some cooking instructions on it and trade. It’s a great way to try out new recipes and the best thing is that we don’t have to actually cook or plan dinner for two whole nights! Woo hoo! For as much as I love to cook, sometimes I’m just not in the mood or I’m too busy to plan and prepare a meal.
I prepared Chicken Spaghetti for my ladies. This recipe is ultimate comfort food: cheesy, noodle-y, chicken-y. It’s a casserole that totally reminds me of church get-togethers in Texas. In fact, that’s where I first learned of the magic that is Chicken Spaghetti. Maybe it’s the Ro-tel tomatoes but this dish screams Texas to me. If you decide to make it prepare to fall in love. Here’s the recipe:
Chicken Spaghetti
- 1 (16-oz.) package thin spaghetti (angel hair, vermicelli, whatever you desire)
- 1 (2-lb.) entire deli-roasted chicken (I used a lemon pepper one when I made this)
- 1 tablespoon butter
- 1 (8-oz.) package sliced fresh mushrooms
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1/2 cup chopped celery
- 1 (16-oz.) package of Velveeta, cubed
- 1 (10-oz.) can Ro-tel tomatoes
- 1 cup frozen green peas
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup Italian-style breadcrumbs
- 1/4 cup Parmesan cheese
1. Boil pasta according to package directions. Drain and set aside.
2. Remove chicken from bones; cut chicken into bite-size pieces, and set aside. If you have issues handling meat then I don’t know what to tell you. The deli-roasted chicken is fabulous in this recipe. I suppose you could bake some chicken breasts and chop them up with a knife and fork. But I wouldn’t recommend it…
3. Melt butter in a large stock pot or Dutch oven over medium heat. Add mushrooms and next 3 ingredients; sauté 8 minutes or until vegetables are tender.
4. Add chicken, Velveeta cubes, and next 4 ingredients to vegetable mixture, and cook over low heat until cheese is melted and all ingredients are combined. Add pasta, and toss to combine. Pour mixture into a lightly greased 13- x 9-inch baking dish. This single recipe makes enough to feed a small army. It can easily be divided among three families. Sprinkle with breadcrumbs and Parmesan cheese.
5. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Enjoy it with a tossed salad or a side of steamed veggies. It’s a 5-star casserole in my book.
Last night I came home with a sausage/noodle dish and cheesy enchiladas with black bean salsa. Yum! This stash of comfort food reminds me of my early postpartum days when my family and I would cook for days to fill up our fridge and freezer. It’s awesome! Perhaps we’ll do it next week as well.
You see that colander/strainer deal on my head? My sister from another mister sent me some wonderful cooking goodies that arrived today! She totally made my day! Now my fresh squeezed lemonade will be pulp- and seed-free.
Adventures of Four 