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  I originally made Pioneer Woman's Chicken Spaghetti, and over the years have tweaked it to "perfection".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 :)

   

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