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Friday, December 5, 2014

Ain't Nothin' Much Better Looking.

So you know the bright,shiny aluminum casserole/bread/muffin containers? The bright shiny stars of any cookout or local church potluck...oh I know you know what I'm taking about!

  You can't miss the glimmer on the corner of the pan and for me, I start to imagine what casseroles I can make a few extra helpings of to save for later.The aluminum pan,that bright,shiny exterior is not much to look at on it's own but fill a lasagna-pan size pan full of chicken spaghetti and now we're talking.

Dang fine.

   I have had many a plate/version/take on chicken spaghetti.I have found that some recipes call for cream of mushroom soup or some a can of Rotel tomatoes and peppers.Either way you make it you can't stray to far from a basic recipe,a framework that will feed the masses and warm your belly on a cool fall evening. Oh heck even in the dead of summer,I have scarfed down a plate of this cheesy chicken classic while my newborn baby rocked peacefully in her swing and I shoved garlic bread in my face.

  Aaaaaannnnddd Ree Drummond has a fine recipe for you to make up to enjoy that evening or just freeze for a month or two from now. Break out that bright,shiny pan,fill it up with chicken,cheese and noodles to enjoy.

Chicken Spaghetti

adapted from  Ree Drummond
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
 Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

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