Wednesday, May 28, 2014

Recipe Club - May

Hey, Mamas!!!  Just in case I haven't said it enough - I'M ON SUMMER VACATION - which means that I'm out of "survival" mode when it comes to dinner and am ready to plan and try some new recipes.  I can't wait to see what y'all link to today!!!

First up, I'm sharing one of my very very very favorite recipes EVER - Chicken Spaghetti.  I originally made Pioneer Woman's Chicken Spaghetti, and over the years have tweaked it to "perfection". :)

Here's what you'll need... (Lego creations on the counter are totally optional)

I've made this using both boiled chicken breasts and cut up rotisserie chicken and there is NO comparison.  Rotisserie is SO MUCH BETTER!!!  The recipe calls for 2 cups of chopped chicken... I got 3 cups from this regular sized chicken and I went ahead and used it all.  If you get one of the bigger chickens from Sam's or something like that I'll often get 4+ cups  and be able to make a dish for dinner and then one to freeze as well.  I just pull off all the meat and chop it all up small.  I'll even throw in a few pieces of the skin - because Holy Yum!

I break the package of spaghetti noodles into thirds and it comes out to three cups and I cook them like normal (al dente), except that I usually add some chicken broth to the boiling water.

While the noodles are cooking, I pour about 1/2 cup of chicken broth into 1 1/2 cups of water... you'll need this in a minute (horrible blurry pic)

When the noodles are done - stir them together with the chicken, 2 cups of cheddar cheese, 1/4 cup chopped onion, 1/4 cup chopped green pepper, the big can of cream of mushroom soup and almost the whole 2 cups of water/broth mixture.  It will seem soupy - don't let it freak you out.

Pour the whole thing into a 9x13 and top with more cheese.

I bake uncovered at 350 for 45 minutes.  It will be bubbly and golden and delicious.  Let it sit for a couple of minutes and then serve!  If you have an extra, you can top it with cheese, wrap the whole thing in foil and then freeze.  I'll often pull it out of the freezer in the morning and let it thaw in the fridge during the day and then pop it in the oven when I get home.  If you're taking a meal to someone you can assemble the whole thing and bring it to them to bake or freeze (sometimes people get A LOT of food after a baby, etc. and having something to freeze is just as welcome as a hot meal).  When my brother was in college I actually made a triple batch of this, froze it in 6 square foil pans and froze them - this was his birthday present :) hahaha  I'm not sure he's ever loved anything more.

In true foodie-blogger fashion, I forgot to take a picture of the finished product. :)  So here's a super classy shot of my bowl of leftovers that I ate last night while working on the computer.  #professional


And it wouldn't be dinner without dessert, so I'm ALSO sharing my go-to summer dessert.  This is all you need.  Seriously.  The fat-free cool whip cancels out the ice cream.  So pretty much you're eating less than a fun-size Butterfinger :)

Later the ice cream sandwiches...

... top with Cool Whip...

... and then top with crushed up butterfingers.  D.O.N.E.
Keep this in the freezer (duh!) and after  you pull it out and cut your piece, just wait a couple of minutes to let the coolwhip thaw.  I know it's simple - but you really won't believe how CRAZY GOOD this stuff is. :)

Okay ladies - bring on the recipes!!!  I need some new ideas :)

   
   

28 comments:

  1. I do love, love, love, love your chicken spaghetti!! And I'm totally making that ice cream sandwich dessert now too!

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  2. Looks so yummy!!! I bet your brother LOVED that birthday gift! haha!

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  3. I love this Andrea! I am a teacher also and I try out most of my new recipes during the summer. My goal is at least one new recipes a week. Some are keepers for the school year and some are, well, not. I am looking forward to all the new recipes and can't wait to try them!

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  4. Thank you so much for hosting! Wow! Both of the recipes your shared sound amazing!

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  5. Any suggestions for a cream of mushroom substitute?

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  6. Thanks for hosting these cool linky parties! The ice cream sandwich looks yum and more importantly (doable for a novice cook!)

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  7. I love me some chicken spaghetti but I really really love me some butterfinger! I love how simple it is! I can't wait to try it.

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  8. How big is the can of cream of mushroom soup?

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  9. How big is the can of Cream of Mushroom soup that you use?

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  10. Oh. My. Yummy! I can't wait to try this!!! :)

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  11. My mom makes her chicken spaghetti just like this, except she adds water chestnuts (I prefer them without). It's so yummy! And that butterfinger icecream cake...umm I'm making that asap! I'm preparing for a baby next month so that would definitely count as a "freezer meal" to have on hand. :)

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  12. I love the Legos and that they are put together. The ones on my counter are still in pieces. I can not wait to try the chicken spaghetti, with a few swaps it will be easy to make gluten free. I know my hubs will love the butterfinger ice cream, that looks like a great summer dessert!

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  13. I'm done with school and love trying new recipes in the summer. Happy summer!!!

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  14. Yum! Yum! Yum! I can't wait to test out both of these recipes! Thanks Andrea!

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  15. You have successfully made me very hungry for dinner!!
    And I like your fat-free Cool Whip canceling out the ice cream. We'll definitely be trying both these recipes :)
    www.floralandfudge.blogspot.com

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  16. you had me at butterfingers! YUM!!! Can't wait to try both your recipes!

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  17. Both the chicken spaghetti and dessert look so yummy! Now I need a reason to make them... Also, I love your counter tops!

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  18. I made your Chicken Spaghetti tonight - it was a hit with my whole family!! Even my picky 10 year old!! Will be making it again soon - thanks for the awesome recipe!! Love your blog!

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  19. Like you, we have tweaked her recipe to fit our family's taste! Yum! Where would we be without Ree?
    P.S. You've made my hubby's life worth living with this dessert recipe of yours! ;-)

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  20. That dessert looks delicious! Great recipe for the summer! Love using rotisserie chicken...great idea using it in a spaghetti dish. Thanks for hosting...so much fun looking at everyone's recipes :) - Alisa

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  21. You could make that flag yourself. I made one for my porch using this tutorial...The guys at Lowe's will even cut the boards for you for free. I already had the paint, so the whole thing cost $13 and it is HUGE. You can do it!

    http://www.shanty-2-chic.com/2013/07/wood-pallet-art-american-flag.html

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  22. Andrea,
    We made your chicken spaghetti last night and everyone loved it. I think it was even better today as leftovers. I adore your blog. It is the first one I read every morning and thank you for keeping it real. I love to hear that you fabulous ladies out in blog-land actually have messy houses, kids that don't cooperate and kitchen floors with lots of spills! I too am a teacher (now turned SAHM) and I also have 3 kiddos (age 5,3 & 1). Your writing style is very friendly, extremely funny and easy to relate to! I feel like if we knew each other in "real" life we'd be friends. Thanks for sharing your adventures with us!

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  23. All of them look so yummy might have to try some of these out x

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  24. Made the spaghetti for dinner this evening…I just had to take a little sneak try before my husband gets home. ITS AMAZING! Thanks for such an easy good recipe!

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  25. Is the chopped onion bag on the counter just pre chopped raw onion or dried onions??

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  26. What size cream of mushroom? Also, how long do you bake it for a smaller 6 square pan?

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  27. What size cream of mushroom?

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  28. Made this tonight & it was delicious. Thanks for the great recipe.

    I used 2 regular size cans of mushroom soup.... Not sure if that is equivalent to the lg. can, but it's what I had on hand.

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