An Evening Out with Chicken Spaghetti

Happy Tuesday, everyone! Yes, no matter where you are or what you're enduring, it is a great day because, "This is the day the Lord has made. I will rejoice and be glad in it." (Psalms 118:24)

We've had some beautiful spring days here on the coastal plains of Texas. Low humidity is always a treat around here. Throw in warm temps and a gentle breeze and we're talking practically perfect. Couple that with weeks of social distancing and hubby and I were ready to gather with others. So, we invited some friends out to dinner.

They met us at our house, then followed us down the road, 'round the bend and through the pasture. Some of the locals couldn't help themselves. They had to stop and stare. 

Two of them even got into a little tussle. Somebody need to tell them about the six-foot rule.

For the next couple of hours we explored the ranch and shot some skeet. Then we enjoyed a simple meal of salad and Chicken Spaghetti. 

Chicken spaghetti has been a long-time favorite of mine and, like most casseroles, everyone has their favorite recipe. I've tried a few different ones, then worked to create my own. One that had all the flavor my taste buds craved. And given our stay-at-home status, this was the perfect recipe because everything I needed was already in my fridge, freezer or pantry.

Here's what you'll need:

• 2-3 cups diced chicken (this is a great way to use leftovers, a store-bought rotisserie chicken or you can boil a fryer chicken in about 35 minutes - you can even use canned chicken, but the results/texture isn't as good)
• 1 lb spaghetti, broken into smaller pieces
• 2 cans cream of mushroom soup
• 1 can tomatoes and green chilies, regular or mild (aka Ro-tel)
• 1 small onion, diced
• 1 cup chicken broth or reserved water chicken was cooked in 
• 2 1/2 cups grated sharp cheddar cheese, divided
• 1 tsp seasoned salt
• 1/8 tsp cayenne (optional)
• salt and pepper to taste (optional)

Preheat oven to 350 degrees.

If you choose to cook your chicken, reserve the water to boil your spaghetti in. Otherwise, cook spaghetti pieces in salted water or chicken broth until al dente.

While the pasta is cooking, mix together the chicken, soup, diced tomatoes and green chilies and onion.

Add 1 1/2 cups cheese.

Stir to combine. 

Once the pasta is cooked, add it, the seasonings and the reserved water/broth and mix well.

Spread into greased 9x13 baking dish and top with remaining cheese.

Bake 45 minutes, or until golden and bubbly.

This dish can also be made ahead and frozen or stored in the fridge overnight to cook the next day. Another option I really like now that there are only two of us in the house is to divide it into two pans, bake one and freeze the other. Then, when I need a meal but don't feel like cooking, I simply put it in the oven.

We enjoyed our chicken spaghetti around the campfire that night. And it as a perfect night for star gazing.

After weeks of social distancing, I can't tell you how nice it was to come together with friends, talk face-to-face, laugh and enjoy each other's company without putting anyone at risk. It truly is the little things in life that make us happiest. 

During this time of social-distancing, what do you find yourself missing the most?

Three time Carol Award finalist Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, one sassy pup, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com