I had willing victims for dinner tonight and decided to make something new. I’ve had this recipe saved forever, but just couldn’t make up my mind about it. Tonight’s taste testers are big chicken Alfredo fans, so I thought they might be the perfect ones for this recipe.
This recipe is from Ree Drummond, the Pioneer Woman. To be upfront, I’m not usually a fan. I used to love her blog, but I don’t enjoy her TV show. I have very strange prejudices. Once I’m over something, I’m totally over it, or in this case, her.
I had a new sous chef this afternoon and we decided to change things up from the recipe as written. If you would like to see her recipe as she wrote it, it’s all over the Internet. I know I advocate making a recipe as written the first time out, but I didn’t have everything and my sous chef and I thought WTF. This is our version.
2 cups shredded rotisserie chicken
1 pound linguine
2 1/2 cups shredded sharp Cheddar
1/2 cup finely diced yellow bell pepper
1/2 cup finely diced red bell pepper
1 medium onion, finely diced
1 cup sliced celery (I love celery, so it had to go in)
Two 10 3/4-ounce cans cream of mushroom or cream of chicken soup or a combination
1 teaspoon taco seasoning
1 teaspoon chili powder
Salt and freshly ground black pepper
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Cook the linguine until al dente. Do not overcook. Reserve the cooking liquid. In a 9 x 13 casserole, combine the cooked pasta with the chicken, both cans of soup, 1 1/2 cups cheese, the peppers, onions, seasonings, and sprinkle with salt and pepper. Stir in 1 cup of the reserved cooking broth, adding an additional cup if it still seems dry.
- Top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
* From the Recipe Box:
It was good enough, both my son and grandson took some home for tomorrow’s lunch. I want to play with the seasonings a bit more, but I will give Ree another chance.
The recipe called for angel hair pasta, broken into 2-inch pieces (I don’t normally like angel hair pasta, but it would have been the right thing for this recipe.)
I added celery because I like celery. The original recipe called for green pepper, but I only had orange and red.
and remember: I’m going to succeed because I’m crazy enough to think I can. Big kiss, Lynn
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