J and I are both picky eaters (no onions, peppers, etc.) and I tend to focus on quick, cheap meals. Since I was able to adapt the Chicken Spaghetti recipe, it was perfect for us.
Here's what PW says the recipe is:
| Prep Time: 30 Minutes | Cook Time: 45 Minutes | Difficulty: Easy | Servings: 8 |
Ingredients
- 2 cups Cooked Chicken
- 16 ounces Dry Spaghetti, Broken Into Two Inch Pieces
- 2 cans Cream Of Mushroom Soup
- 2 cups Grated Sharp Cheddar Cheese
- ¼ cups Finely Diced Green Pepper
- ¼ cups Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained
- 2 cups Reserved Chicken Broth From Pot
- 1 teaspoon Lawry's Seasoned Salt
- ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
- Salt And Pepper, to taste
- 1 cup Additional Grated Sharp Cheddar Cheese
Preparation Instructions
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).
My adaptations? Delete the green pepper, onion, pimentos and cayenne pepper (only because we didn't have cayenne.) Oh and sub one of the cans of cream of mushroom for cream of chicken.
The result was pure bliss! Thank goodness, because we'll be eating on it for awhile. This is what was left after the first eating:
We had a second meal with it last night and there's still about half left. No chicken spaghetti today since it's a Friday in Lent, but we'll have more on Saturday and Monday most likely.
Oh, and the next time I make it, I'm only baking one square and freezing the other, so all I'll have to do is thaw it and top with cheese and bake!
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