Monday, September 14, 2009
This is one of those recipes that takes me back to my childhood because I remember my mom making it fairly often. When I was spending some time with her a few weeks ago, we were talking about some of our family favourite's and this one came up in the conversation. This is a recipe that she thinks she remembers getting from her grandma. I realized that I had never made this dish for the fabulous dude. So make it, I did.
This recipe can easily be scaled up or down for more or less people.
Chicken Spaghetti -from Mumma
1 cup mushrooms, sliced
1 onion, chopped
2 green peppers, chopped
2 stalks celery, chopped
2 medium carrots, chopped
(You can put whatever veggies you'd like - this is just the combo that I used)
2 cups chicken, cooked and shredded
1 cup shredded cheese
1 cup Velveeta, cubed
1 can cream of mushroom soup
1 can tomato soup
A few shakes of Worcestershire sauce
Spaghetti (I'm not sure how much to say to use - I'm always terrible at determining the appropriate amount of pasta)
1. Satuee veggies in olive oil until tender. Meanwhile, cook pasta according to package directions.
2. When pasta is cooked, drain and rinsed. Add sauteed veggies and chicken.
3. Add both cheeses, soup, Worcestershire sauce, salt and pepper. Stir to combine.
4. Transfer to a lightly greased casserole dish. Bake, covered, at 350 for 30-45 minutes until cheese is bubbly and casserole is heated through.