Thursday, June 28, 2012

Chicken Spaghetti


I've been slowly learning to cook for a boy -- this means my usual dinners of vegetables, some turkey or baked chicken or whatever I have in my refrigerator isn't exactly rocking Christian's world.  You don't want Kraft Mac with some sugar snap peas for dinner?  Your loss.

Most recently I was trying to fill his belly with yummy food while he buried his head in the books studying for a huge national test he was scheduled to take for school (he is taking the test TODAY from 9am to 6pm -- any and all prayers are greatly appreciated!) -- so I knew The Pioneer Woman was the lady I needed to be working with.

Enter The Pioneer Woman's Chicken Spaghetti.  I wanted a tasty and simple chicken spaghetti recipe that didn't involve velveeta or anything full of questionable yellow filler and this recipe was perfection.  As Ree would say, let me introduce "the cast of characters:"


Ingredients:
thin spaghetti noodles
3-4 cups sharp cheddar cheese
3 organic chicken breasts (boiled and shredded)
2 cans cream of mushroom soup
1 onion
1 green bell pepper
1 can of pimentos (drained and diced)
1 tsp Lawry's seasoning salt
1/4 tsp cayenne pepper
pepper (to taste)
salt (to taste)

**Be sure to put the chicken high enough where your dog can't eat it...since Bailey has been known to eat FOUR RAW hamburger patties off the counter...true story.  And don't you love all the wood laminate?  Gorge, right?  Gotta love that 70's brown kitchen.**

Give the dog a milkbone or any loose sedatives you can find so she will relax and get out from under your feet.  Just kidding about the sedatives (but I'm not kidding). 

Break the noodles into two-inch pieces and fill three cups.  Chop up the bell pepper, onion and pimentos.


Pour yourself a glass of wine and watch the Kardashians while the chicken is boiling (optional).


Boil the chicken and save two cups of the water.  Cook the noodles (but don't overcook -- remember they'll be going back in the oven for 30-45 minutes) and mix with the shredded chicken.  Add the cream of mushroom soup, vegetables and 1 cup of the water saved from the boiled chicken.  Add a little more to your liking - you don't want it soupy.  Add the seasonings and two cups of cheese and mix all together.  
Pour mixture into a baking dish and top with remainder of cheese.  Bake at 350 for 30-45 minutes, until the cheese is bubbly and lightly brown.

**To those of you who have asked -- the baking dishes I have are Skyros Designs.**


Absolutely delicious.  The Pioneer Woman just does it right every time.  You can find the simple, easy and hearty recipe with legit directions here.

22 comments:

  1. Her lasagna is very tasty too...and pretty easy. I actually split it into two labs and freeze one for later.

    ReplyDelete
    Replies
    1. Good to know -- thanks for sharing!

      Delete
    2. I do the same thing! It's a "never fail" recipe for sure!

      Delete
    3. I'm sure you figured this out, but it should say "two pans" not "labs"?? I guess my iPhone didn't like he word pan this morning

      Delete
  2. This looks so good! I will have to make this next week!

    ReplyDelete
  3. Thanks Kat! Jeremy and I will be making this, Probably tonight! Whoooooop!

    ReplyDelete
    Replies
    1. Best part about this Jonathan? It heats up so well for lunches!!

      Delete
  4. I have to know...where is your gorgeous baking dish from?

    ReplyDelete
  5. Yum! Where are your plates from??

    ReplyDelete
  6. Allison & Kristi -- I actually purchased 3 of these nesting dishes from a prop sale when I was working for Southern Living magazine -- how ANNOYING is that answer?

    BUT my mother has some similar baking dishes that she found at Tuesday Morning or TJ Maxx. I need to keep my eye out for another company that makes similar dishes-when I'm back at the house I'll see what name is written on the bottom...stay tuned!

    ReplyDelete
    Replies
    1. Thank you! Also, just an FYI...my husband just completed his first year of residency so I feel your pain! Life is full of exams, studying, late-night call shifts...when will it all end? :)

      Delete
    2. UGH! I keep thinking residency will be better but now I'm wondering if it will be worse? What do you think?

      Delete
    3. Hmmmm... It seems a little bit better than med school. When he's home, he doesn't have his face buried in a book. There is the rare occasion that he has to look some things up at home, though. His schedule varies, and depending on the rotation, he has very few days off. We try to make the most of those days off! It's just a mixed bag! And it depends on where he goes and what he's going for, but I'm sure you knew that!

      Delete
    4. All good points. When C matches in March I'll have to come back to you to get your opinion!! He's hoping to match in ENT. What residency is your hubs in?

      Delete
    5. Internal Medicine at WashU in St. Louis. He's thinking of specializing in GI. Ah, Match Day...that was an anxiety-filled day!

      Delete
    6. Ugh my stomach turns just thinking about it. My dad is actually a GI - a consistent field considering everyone I know has had a stomach pain or a random GI question at some point! St. Louis sounds like so much fun -- and internal medicine can lead to so many other specialties too (I've been reading your blog - go Jason!!)! XO

      Delete
    7. PS Kathleen - I thought your dishes looked familiar and Southern Living is now Willow House. :)

      Delete
  7. This looks so good! How did you prepare your asparagus?

    ReplyDelete
    Replies
    1. I either sautee it in a skillet with olive oil, garlic and seasoning salt OR I bake it in the oven for 10-15 minutes with lemon, garlic, olive oil and seasoning salt.

      Delete
  8. I like to cut out the step of boiling the chicken and just buy a rotisserie chicken already prepared. After I take the meat I want off the bones, I boil the leftovers down with water, onion, celery, whatever is in the cabinet and make a broth-enough so I can freeze in individual portions to use later. But the chicken is probably not organic.

    ReplyDelete
  9. I love this recipe! It is my go-to if I am making dinner for someone to take to their house! The only thing I do different is add half a log of velveta and then top it with shredded cheese!

    ReplyDelete
  10. I have been looking for a fairly simple Chicken Spaghetti recipe!! Thank you so much for posting this! I will be making this tonight :) And my husband will thank you!! :)

    ReplyDelete

Thank you so much for stopping by and sharing your comments!! xo