This week has been a whirlwind of appointments and errands in town. This usually entails a 45 minute drive, one-way, to get where I need to go. Combine that with football practices and games, and it’s needless to say, we’ve eaten a lot of sandwiches. Today is the first day I am at home, so I decided we need to eat at least one home-cooked meal this week. The winner is one of our regular favorites – Baked Chicken Spaghetti. So simple, so tasty, so here’s the recipe.
- 2 boneless, skinless chicken breasts, cooked (you could also use a store-bought rotisserie chicken)
- 2 Tbsp. butter (or olive oil or avocado oil)
- 1 medium onion, diced
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 2 stalks celery, diced
- 2 servings (equal to 2 cans) cream of chicken soup
- Salt and pepper to taste
- 1 pound spaghetti noodles
- 2 cups grated cheese (I use a cheddar-jack mix, but you can use anything that will melt nicely)
Preheat your oven to 350°.
Boil the chicken in a large pot. Remove chicken and set aside to cool. In a skillet, sauté the vegetables in butter or oil until tender. While the veggies are sautéing, make your soup. When the chicken has cooled enough to handle, shred or cube. Cook your pasta and drain. Combine chicken, veggies, soup, pasta, and 1½ cups of cheese in a 9×13 casserole dish. Top with remaining ½ cup of cheese. Bake at 350° until bubbly.
Serve with steamed broccoli or a fresh salad. Your people will eat it up!
*You are welcome to link back to my blog, but please do not use my words without written permission. All photos on this blog are the property of Prairie Gulch Farm.*