Chicken Spaghetti Pioneer Woman Style

I found this recipe on Pioneer Woman's website. I thought it sounded pretty good so why not give it a try. However, Jeff did not really enjoy this and neither did I. The kid thought it was great. I think it needs some more flavor and possibly something with crunch.

Chicken Spaghetti

Added by Ree on September 5, 2009 in Main Courses, Pasta

Ingredients

2 cups Cooked Chicken

3 cups 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 Notes

I really didn't deviate from the recipe, except for I only used 2C of cheese total and no seasoned salt. I already had cooked chicken from my stock making earlier in the week. I think it could benefit from some mushrooms, celery, carrot, etc. But that's just me. Bad news for Jeff, I made a double batch of this bad boy and there's a whole other casserole in the deep freeze....


8 pts on WW Points Plus

*Update - I slathered mine in sriracha sauce. It made it better.

Friday Casserole

My cousin Lianna loves sriracha sauce as much as I do so I thought I would post this recipe. It's a recipe that my Mom gave me which she got from my great-grandmother.  No clue where Mama got it. This is one of my favorite things to eat when I want easy comfort food and sriracha makes it just that much better.

Friday Casserole

1 lb ground beef
1 medium onion
1 pkg frozen mixed vegetables (the small one)
box of mac n cheese
1 can cream of mushroom soup (COM)
S&P to taste

Saute hamburger and onion. In a large pot prepare the mac 'n cheese according to the directions, add sauted beef and onions, COM, and mixed veggies. Cook, stirring occasionally until veggies are cooked through.

My notes:
I use kraft, use what you like. You can't mess this up. I keep the bottle of sriracha handy and add to my little hearts content.

Sriracha

Yum

I love Sriracha sauce and I desperately want this book.
 

Of course no one else in my house eats the stuff so this is a purely selfish desire. One of my favorite recipes to put this stuff on is our chicken fried rice. Jeff is generally the cook when it comes to making this dish.

Our Chicken Fried Rice

4 C cooked white rice
1T oil
2 chicken breasts marinated in soy sauce, diced in bite size pieces
1 C carrots, sliced
1 C onion diced
8 oz mushrooms, sliced
2/3 C frozen peas
1 clove garlic, minced
1 stick butter
3 eggs, beaten

In a large non-stick skillet (and I mean LARGE) or a wok, heat oil over medium-high heat. Add the chicken and allow to cook while stirring for a few minutes. Add carrots, onions, and mushrooms stirring frequently until veggies are tender.
In a small skillet scramble the 3 eggs, chop them up and set aside with the garlic.
Stir in the rice, butter, peas, and eggs. Stir until butter is melted and then serve - with plenty of sriracha of course!

My notes:
I personally do not think an entire stick of butter is necessary but since Jeff is cooking he makes the decision. We usually do not use the entire 4C of rice. We just add until it looks like enough. I think you could put just about any vegetable in this but we generally stick with the carrots, onions, peas, and mushrooms.