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

More Cravings Equal More Revisits

Lately, I have been craving Chicken Spaghetti. But with temps hovering near the century mark, the idea of turning on the oven isn't all that appealing. Still, this craving has been hanging around for quite a while now, so I just might have to give in. Especially now that I'm reposting the recipe and looking at the pictures, remembering just how yummy it is.

* * * *

Do you love casseroles?

I do. Recently, I came across a new one courtesy of that "accidental country girl" on the Food Network. She called it Chicken Spaghetti. I just call it delicious.

No.

Make that EASY and delicious.

Here's what you'll need:

• 1 whole chicken, uncooked and cut up
• 1 lb. thin spaghetti, broken into 2-inch pieces
• 2 cans cream of mushroom soup
• 2 1/2 cups grated sharp cheddar cheese
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced red bell pepper
• 1 medium onion, chopped finely
• 1 tsp. seasoned salt
• 1/8-1/4 tsp. cayenne pepper
• salt and black pepper

Bring a large pot of water to a boil. Add the chicken and boil for a few minutes. Reduce heat and simmer 30-45 minutes. Remove the chicken and 2 cups of the broth. Set broth aside. Cut up chicken and set aside.

**Mindy note: If you're tight on time, you could pick up a rotisserie chicken from the grocery store and use canned chicken broth. You will also need extra chicken broth, as you'll see next.

Cook the spaghetti in the remaining chicken broth until al dente. Do not overcook. Then, combine the cooked spaghetti with the chicken, mushroom soup, 1-1/2 cup cheese, the peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1-2 cups of the reserved broth. Mix well.

 Place mixture in a casserole pan and top with remaining cheese. Cover and freeze up to 6 months or refrigerate up to 2 days. Or, bake immediately at 350 degrees until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil)

**Mindy note:  I'm always looking for easy ways to cut fat and calories. When I made this, I used Campbell's 98% Fat Free Mushroom Soup, 2% reduced fat cheese, and skinned my chicken before boiling. I don't know what the full-fat version tastes like, but I didn't hear any complaints.

I know this is not the most attractive presentation, but trust me. It was YUMMY. Chunks of chicken, cheese... 

* * * *

Yes, my taste buds are dancing at the memory. 

Ah, forget the heat. I'll just jack the air down a couple of notches. It'll so be worth it.

By the way, I would probably do the full fat version this time and substitute Dreamfields pasta for regular. Not totally Trim Healthy Mama, but close enough for me. I love when I get to have my cake and eat it, too.

So what's cookin' at your house?

Chicken Spaghetti Casserole

Mindy here, and I hope everyone had a wonderful three-day weekend. I had very relaxed weekend and got a LOT of writing done.

Do you love casseroles?

I do. Recently, I came across a new one courtesy of that "accidental country girl" on the Food Network. She called it Chicken Spaghetti. I just call it delicious.

No.

Make that EASY and delicious.

 

 

Here's what you'll need:

• 1 whole chicken, uncooked and cut up
• 1 lb. thin spaghetti, broken into 2-inch pieces
• 2 cans cream of mushroom soup
• 2 1/2 cups grated sharp cheddar cheese
• 1/4 cup finely diced green bell pepper
• 1/4 cup finely diced red bell pepper
• 1 medium onion, chopped finely
• 1 tsp. seasoned salt
• 1/8-1/4 tsp. cayenne pepper
• salt and black pepper

 

Bring a large pot of water to a boil. Add the chicken and boil for a few minutes. Reduce heat and simmer 30-45 minutes. Remove the chicken and 2 cups of the broth. Set broth aside. Cut up chicken and set aside.

 

**Mindy note: If you're tight on time, you could pick up a rotisserie chicken from the grocery store and use canned chicken broth. You will also need extra chicken broth, as you'll see next.

 

Cook the spaghetti in the remaining chicken broth until al dente. Do not overcook. Then, combine the cooked spaghetti with the chicken, mushroom soup, 1-1/2 cup cheese, the peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1-2 cups of the reserved broth. Mix well.

 

 Place mixture in a casserole pan and top with remaining cheese. Cover and freeze up to 6 months or refrigerate up to 2 days. Or, bake immediately at 350 degrees until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil)

**Mindy note:  I'm always looking for easy ways to cut fat and calories. When I made this, I used Campbell's 98% Fat Free Mushroom Soup, 2% reduced fat cheese, and skinned my chicken before boiling. I don't know what the full-fat version tastes like, but I didn't hear any complaints.

 

I know this is not the most attractive presentation, but trust me. It was YUMMY.

How about you? Are you always on the lookout for a new casserole?