Chicken Spaghetti

This dish is one of my kids favorites.

They ask for it often.

And I make it often.

Because I am their cooking slave.

And because it is easy.

Let's get started.

What you will need:

3 cups of dry Angel Hair Pasta (broken into 2 inch pieces)
4-6 chicken breasts (or 1 whole Chicken cut up)
2 cups of chicken broth reserved from the pot
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
3 cups of grated sharp cheddar cheese
1 tsp. of Lawry's seasoning salt
Salt and pepper to taste

(optional: green pepper, onion, pimentos)

First, fill your pot with water and boil your chicken.






Boil it until done.

I tend to boil my chicken really done.

I am a little scared of salmonella.

Just a little.

Once the chicken is cooked, take each piece out of the pot with tongs and place them in your colander.

Do not drain the water from the pot!

Repeat: Do not drain the water from the pot.

Instead set aside 2 cups of the broth in a measuring cup.

I will let you know when you will need it.




Put the pot of brothy water back on the burner to cook your pasta in.

Break up your pasta into 2 inch pieces.

Stack them neatly and methodically in a measuring cup and be sure you have exactly 3 cups.

Okay the neat and methodical is how I do it, but you can just throw it in there if it makes you happy.




Cook your pasta.

If you are using angel hair, it usually takes about four minutes.

Do not overcook.

While your pasta is cooking, go ahead and chop up your chicken.

You should have about 2 cups of cooked chicken.




When your pasta is done, mix it with the remaining ingredients.

Namely the chicken, the soups, the seasoning salt, and the salt and pepper.

Oh and Hello! The cheese. Just two cups though. Save the third cup for later.

Stir the mixture up and begin adding the reserved chicken broth gradually.

I told you I would tell you when you would need it.

You want the mixture to be moist and creamy, but not soupy.

Spoon the mixture into a greased 9x13 casserole dish.

Top with the last cup of cheese.

Place this dish of delish in a preheated 350 degree oven for about 45 minutes.

CHICKEN CASSEROLE

This is my new favorite chicken casserole recipe. It came from a Southern Living cookbook. (Nuff said) I am not a huge fan of celery or water chestnuts, but trust me when I tell you that they add just the right amount of crunch to the incredible texture in this dish. Make this for your family tonight. They will thank you for it. Mine did.

Ingredients:

3 cups chopped deli roasted chicken

(I used 6 chicken breasts instead which was about 4 cups)

2 cups of finely chopped celery

1 4oz. can of water chestnuts (drained and finely chopped)

1/2 Cup of slivered almonds

1 Cup of grated cheddar cheese

1/2 Cup light sour cream

1/2 Cup light mayo

1 can Cream of Chicken soup

1 1/2 Cup French fried onion rings

Mix together the first 8 ingredients in a large bowl. Stir together well with spoon.

(Do NOT mix in the Kitchen aid. It will mess up the consistency of this recipe.)

Spoon into lightly greased 13x9 baking dish.

Bake @ 350 degrees for about 40 mins.

Sprinkle with onion rings and bake 5 more minutes or until bubbly around edges.

Let stand 10 minutes before serving.

Makes 6-8 servings.

Mexican Chicken

This has to be the easiest dinner ever.

It is also delicious.

Easy and delicious are always a good combination.

Ingredients:

1 can of sweet corn

1 can of black beans

1 jar of salsa

3 chicken breasts(frozen)

Mexican cheese

Sour cream (optional)

Place the frozen chicken breasts in the bottom of your crock pot.

Pour the corn, beans, and half of the salsa on top.

Cook all day...or part of the day. (it is up to you)

When the water is mostly cooked out, start stirring the chicken with a fork.

It will fall apart.

It will look like shredded chicken.

It is.

Stir everything together.

Pour the contents of the crock pot onto a dish.

Top with shredded cheese and sour cream.

I like to serve it with Tortilla chips.

My family also likes to roll it up in tortilla shells.

I usually double this recipe.

The pictures shown are of a doubled recipe.

Remember: Easy and Delicious!

Chicken Tostados

Ingredients:

4 chicken breast

8 oz. salsa

8 oz. cream cheese (softened)

8 oz. sour cream

8 oz. mixed Mexican cheese

1 package tortilla shells

1 can cream of chicken soup

6 oz. salsa

How to:

Cook chicken. Cut into bite sized pieces.

Mix with salsa, sour cream, and cream cheese.

Fill each of the 10 shells.

This is what it looks like to have OCD tendencies.

Each tortilla must have the same amount.

If you are not me, then you may slap the filling in the tortilla, roll it up and put it in the dish.

If you are me, this step will take way too much time, but you will be happy knowing each tortilla has the same amount of filling.

Roll and arrange in a 9x13 glass dish.

Mix 6 oz. of salsa with 1 can Cream of Chicken soup

Pour over shells. Top with cheese.

Bake at 350 degrees for @ 45 min.

My family loves this dish and requests it often. I usually cook 5-6 chicken breasts. I just like more chicken with my soup and salsa. I am like that. Enjoy!

White Chicken Chili

This is such a delicious chili.

One that was made for a cold winter night snuggled up by a fire.

But you can certainly eat it in the summer.

It is good any time.

Here is what you will need:

1 lb. boneless skinless chicken (or you can use 2-10oz. cans of chicken)
1 Tbsp. oil
1 med.onion
3 tsp.garlic powder
2 tsp. salt
2 tsp. ground cumin
2 tsp. oregano
2 cans chicken broth
1 can rotel
4 cans northern beans rinsed
1 container or 2 cups sour cream
1 cup whipping cream

In a large pot or skillet brown chicken in oil with onions and garlic powder.

I cut the onion in very large slices just to flavor and then remove at the very end.

It is how I get onion flavoring in my food without the kids knowing.

It is our little secret.

Add all other ingredients except sour cream and whipping cream.

That means the spices,the broth, the rotel, and the beans.

Bring to a boil and simmer uncovered for 30 minutes.

Remove from the heat and stir in sour cream and whipping cream.

This recipe makes quite a bit but freezes well too.

Or you can always 1/2 the recipe.

I serve this with a variety of crackers and Frito scoops.

Enjoy!