Sunday, November 2, 2008

Chicken Spaghetti

Today my dear friend Betsy's daughter Emily is getting baptized. Happy Baptism Day, Emily!

This is one of Mike's favorite recipes. Sure, it's a "can-can" dinner (you basically just open a bunch of cans), but he likes it, it's relatively easy to prepare, and it's even better the second day around! The black olives, artichokes, and mushrooms can be switched around: if you like black olives, do all olives, or two cans artichokes, one can mushrooms, etc. Also, the frozen three pepper blend can be switched our for mirepoix (onions, peppers, and celery), just bell peppers, or anything you like. And of course you can do any of this stuff fresh - it's just easier for me to raid the pantry once in awhile.

1-2 pounds chicken, cooked and picked into bite-sized pieces
12 ounce package spaghetti
2-3 ounces olive oil
1 bag frozen three pepper blend (I get mine from the freezer section of Kroger)
8 ounces Velveeta, cut into cubes
1 can Ro-tel
1 can black olives, chopped (I like to use the Vidalia Chop Wizard)
1 can artichokes hearts, quartered
1 can mushrooms
2 cups shredded cheese
Paprika to taste

  1. If you're going to oven-cook it now (instead of freezing it for later), preheat oven to 375 degrees.
  2. In a large sauce pan, drop in an ounce of olive oil and the three pepper blend. Saute the peppers for 5-7 minutes, stirring occasionally.
  3. Start the water to boil for the spaghetti, adding the other ounce of olive oil (to keep the pasta from sticking) and some salt to taste.
  4. While the peppers are sauteeing and the spaghetti is boiling, dump the chicken, olives, artichokes, and mushrooms in a big-ass bowl.
  5. Once the peppers are just flexible (thawed and crunchy/soggy to your taste. Mike likes 'em limp. I like 'em crunchy.), add the Velveeta and Ro-tel to the sauce pan, stirring occasionally until the cheese has melted.
  6. Drain the pasta and add to the big-ass bowl.
  7. Carefully add the hot cheese and pepper sauce to the big-ass bowl.
  8. Let it sit for a couple of minutes: the room-temperature canned items will help to cool the hotter stuff.
  9. Stir it all up and separate it into greased Pyrex dishes. Makes about three 8x8 or two 9x13.
  10. Top with cheese and sprinkle with paprika.
  11. Cook at 375 for 15-20 minutes, or until casserole starts to bubble.
  12. Serves 6-10.

I usually keep one in the fridge, and freeze or give the others away. You can add as much more chicken, pasta, or cans for filler if you're feeding more people, but be careful with the Ro-tel. I love spicy stuff, but I tend to get it too hot for some.


Katy Agnew said...

This is my favorite!! I'm so glad you posted this recipe!


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