PW's Chicken Spaghetti

My family liked this recipe so Im posting it here! Gabe and the kids wont usually touch peppers, so I grated them finely with a cheese grater and it turned out great! Step by step photo tutorial HERE

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

**** easily can be gluten free by using GF noodles and GF cream of chicken or mushroom soup!

Chicken divan

This is sooo good, gluten free, freezes well, kids love it, and it's a one dish wonder!

3c cooked chicken
1 16oz package frozen broccoli
2 c cooked rice (1 c raw)
2 cans cream of chix soup
1 c mayo
1/8 tsp curry
1 tbsp lemon juice

Mix it all together and throw it in a 9x13 dish at 325 degrees for 45 minutes or until broccoli is done.

Amish Breakfast Casserole

Light some candles and change yer name to Yoder - because this Amish casserole is SO "GUTT" you'll want to drive the nearest horse and buggy all the way to Pennsylvania for seconds! I wanted a new breakfast casserole to serve up to my in-laws who are coming to stay next weekend, so I did a test run on this one today at 5 am thanks to some pregnancy induced insomnia. Which I have to say, probably made this dish even more authentic. (But dont ask me to birth out in a barn with a midwife. Thats going too far...)


Ingredients:
1 lb bacon
1 med onion diced
6 eggs
4 cups hash browns
2 cups shredded cheddar
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded swiss 


Directions:

1. Preheat oven to 350
2. Place hash browns in a 9x13 inch pan. Salt and pepper them and set dish aside to de-thaw
3. Cook bacon and onion in skillet, drain
4. In large bowl combine eggs and cheeses
5. Stir bacon and onions into hash browns  (helps the bacon cool off, and the hash browns to de-thaw more)
6. Stir in egg and cheese mixture until everything is well distributed and evenly coated
7. Bake uncovered for 40 minutes, or until the center of the casserole looks done
8. Let sit for 20 minutes before serving (and then lay down for 20 minutes after eating!)

Potato Casserole

I never cook with a recipe but here goes. You can down-size it since we made an extra large one as you can see! You really can't mess this one up. You can use frozen hash browns if you are in a hurry; green onions; etc. Everyone is sure to love it! make lots and freeze some.

1 large turkey roasting aluminum foil pan (who wants to wash dishes?)
Place foil pan on a sturdy cookie sheet

cook 10 large potatoes (wash and leave the skins on; cut in 3rds and boil for approx 25 mins - until almost done). drain & let cool a bit and remove the skins. Dump into pan and cut up with a knife until you have the desired size.


chop one large white onion and put in sauce pan on the stove with 2 sticks butter. Add some salt & pepper. Cook over med heat for 15 minutes. Turn off heat and add 1 1/2 cans Cream of Chicken soup and 4-5 cups sour cream to mixture.


Pour mixture over potatoes and turn over with a large spoon until it is mixed throughout the potatoes. If you need more moisture you can add some milk to it.


Top with 5 - 6 cups shredded cheddar cheese. Spread evenly over top.


Wrap 2 large sheets of tin foil (2 1/2 ' sheets) on both sides of the pan to catch any overflow of cheese :) leaving the center of the pan uncovered.


Bake at 350 for 1 hour then add cornflakes (1 reg size box of cornflakes + 1 stick of melted butter) to the top. I take the cornflake bag unopened and smash it with my hands until they are all broken into smaller pieces then I cut open 1/2 of the top of the bag and pour in the melted butter. Holding the top where you cut the bag gently shake until all the flakes are coated with butter. Dump on the casserole (no need to take out of the over - just pull out the rack and dump on the cornflakes and use a long-handled utensil to spread them around. Bake an adittional 30 minutes or until bubbly. Cool a bit & Enjoy!

Perfect Southwest Casserole

I had a roommate in College from New Mexico. Her name was Ana Min and even though she was tall, leggy, blonde, and could whip up divine meals - we got along top notch. So to show my love for her I stole this recipe and passed it off as my own. I know you will love it as much as I do:


Preheat oven to 350'
Set aside
3 chicken breasts cooked and shredded
Small bag of white or yellow corn tortillas torn into pieces (about 4 each)
1-2 lbs Shredded Cheese


In saucepan melt:
1 can cream of chicken
1 can cream of mushroom
1 small container sour cream
1 large can diced green chiles


In 9x13 pan layer like a lasagna. Start by spooning sauce to cover bottom of pan. Next cover sauce with torn tortillas. Toss on some shredded chicken over tortillas. Drop spoonfuls of sauce over chicken (cover well). Top with shredded cheese. Then layer with more tortillas, chicken, sauce and cheese. Repeat layers until your pan is full. Top with cheese, cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes. Let sit 20 minutes, then serve!