The chicken spaghetti is very slightly adapted from Pioneer Woman, so you know it's good. To me it tastes kind of like chicken noodle soup in a casserole. Brenna thinks it's like macaroni and cheese with chicken. However you relate to it, it's yummy. This one makes great left-overs, great lunches the next day. This is also a good one if you are looking for a dinner to make for someone else. Take half to another family and cook the other half for yourself. It can also be frozen to be baked at another time. See? What's not to love?
1 cut up fryer, or similar amount of whatever chicken pieces you have. I usually pull most of the skin off the chicken so the resulting broth is a little less fatty.
3 cups dry spaghetti, broken into 2-3 inch pieces (that's just shy of a 17 oz. package)
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups grated cheddar/jack cheese (or plain 'ole cheddar)
1/3 cup diced green pepper
1/3 cup diced onion
1 (4 oz.) jar pimentos, mostly drained but don't stress over some liquid
2 cups reserved chicken broth from cooking your chicken
1 tsp. seasoned salt
1 additional cup grated cheese
Cover chicken in a large stockpot by about 3 inches or so. Bring to boil, then simmer for 20-30 minutes or until the chicken is cooked through. Remove chicken from broth and bring broth back to a boil. Add spaghetti pieces and cook until al dente. While pasta is cooking, remove chicken from the bone, getting enough chunks to make 2 cups. When spaghetti is cooked, remove 2 cups of the broth to use later, then drain pasta. Return pasta to pot and dump in all the remaining ingredients except the additional 1 cup cheese. (Add the reserved chicken broth last, and use as much as you need to make it saucey. I usually use about 1 1/2 cups.)
Spray a 9x13 pan (or 2 8x8 pans) with non-stick spray. Spread mixture evenly in pan and top with reserved cheese. Bake at 350 for 45 minutes or until browned and bubbly. If you choose to freeze it, cover tightly and freeze up to six months. You can also cover tightly and refrigerate for up to two days before baking.
And now for dessert! This is such a yummy brownie, and has had quite the adventures with our family. One time in particular, this was made to take to a BBQ, and Alex decided to help me out by removing it from the oven, he dropped it, it landed upside down on the floor, mama was very frustrated, mama went to the store to get the stuff to start all over, and the brownies were a big hit anyway. The mess? Huge. I highly recommend you avoid dropping these upside down on your kitchen floor.
In Brenna's home-ec class, she has to make something at home every two weeks and bring in the recipe with a signature from a parent. Smart teacher, I'm sure she's accumulated some yummy finds. Yesterday, Brenna made these. And it reminded me how much they need to be shared. These are so easy, you must try them soon.
1 package brownie mix (I strongly, emphatically recommend Ghiradelli Triple Chocolate, the one they sell at Costco. They are the best.)
4 sheets graham crackers
4 Hershey chocolate bars
16 large marshmallows
Prepare brownie mix as directed. Pour half the batter into an 8x8 pan sprayed with non-stick spray. Top with graham crackers, splitting as necessary to make fit. Top with Hershey bars. Top with 16 marshmallows. Pour remaining batter evenly over the top of the marshmallows.
Bake at 350 for 40-45 minutes or until cooked through. This may take a little extra cooking to get that center undoughified. New word. I like it.
Cool thoroughly before cutting into squares.