Chicken Spaghetti

Well down here in the South we love chicken spaghetti. If you are from the South then you have probably had chicken spaghetti just a few times. Ive had several but well Ive tried tweaking to figure out the perfect recipe and I think I finally have found it at least for our household that is.

Ingredients:
1 rotisserie chicken
1.5 cans cream of chicken soup
1 can chicken broth
3/4 onion
1 cup cheddar cheese
lawrys season as preferred
1 package of angel hair pasta
1 bell pepper




Cook angel hair pasta then put in a 9 X 12 pan. Cut up rotisserie chicken and put in pan on top of angel hair. Pour in cream of chicken soup, chicken broth, onion. Mix all ingredients together and top with cheddar cheese and lawrys seasoning.

Cook on 350 for 45 minutes

Shrimp Feta Casserole

This recipe is absolutely delicious but a bit unique. Normally I honestly probably would never have tried it but it was at a shower and of course I had to have the recipe for it-so good! I have made a few changes from the original recipe I had. I think it was the perfect additions!

Serves: 8-10

2 large eggs
5 oz. evaporated milk (original called for 1 cup)
1 cup plain yogurt
4 oz feta cheese, crumbled (original was 8 oz)
6 oz. swiss cheese, shredded (original was 1/3 lb)
1/3 cup fresh parsley, chopped
1 tsp dried basil
1 tsp dried oregano
4 cloves garlic, minced

3/4 lb angel hair pasta, cooked (original was 1/2 lb)
1 jar mild, chunky salsa (16 oz)
1 lb medium shrimp, uncooked, peeled
8 oz. mozzarella cheese, shredded

Preheat oven to 350.Coat bottom and sides of a 8" X 12" baking dish with cooking spray.

In separate bowl, blend eggs, milk, yogurt, feta, and Swiss cheeses, parsley, basil, oregano, and garlic.

Spread half of pasta over bottom of baking dish. Cover with salsa. Add half of shrimp. Spread remaining pasta over shrimp.

Pour and spread egg mixture over pasta. Add remaining shrimp and top with mozzarella cheese. Bake 30 minutes. Remove from oven and let stand 10 minutes before serving.

Recommendations-would highly recommend fresh shrimp that you have to peel-makes a HUGE difference!  1.5-2 lb shrimp would be a great extra addition too-we will definitely be doing that next time.

Chicken Enchilada Casserole

• 6 cups diced or shredded chicken, cooked and lightly seasoned. (I bake several boneless chicken breasts with olive oil, salt & pepper, then dice them up. Or, if I’m especially lazy, I just pick up a fully cooked rotisserie chicken from the store and shred it.)
• 16 oz. sour cream
• 2 cans cream of chicken soup
• 3/4 lb each cheddar cheese and Monterrey jack cheeses
• 1 can green chilies
• 1 pkg tortillas (I use whole-wheat)

1. Mix sour cream, soup, and 2/3 of cheese together in a large bowl. Set aside 1 cup of the mixture.
2. Add chicken to the mixture and stir well.
3. Layer the bottom of a lightly greased casserole dish with tortillas. Add a layer of mixture. Add another layer of tortillas. (You can also put a little of the mixture inside a tortilla, wrap it up, and line several of these in the bottom of the dish, side by side. This is more enchilada-like, but takes longer and doesn’t change the taste at all.)
4. Top with the 1 cup of chicken-less mixture you set aside earlier.
5. Layer with chilies on top.
6. Add the leftover 1/3 of cheese.
7. (refrigerate overnight if you have time)
8. Bake at 375 degrees for 35 minutes.

Very easy. Very good. This was stolen from our good friends who made it for us one night for dinner. This is sooo good! I knew I couldnt lose it so I had to repost it.

Chicken and Stuffing

2-3 boneless chicken breasts
1 can cream of chicken
1 bag of Stouffers Chicken stuffing
8 tbsp. butter
2 1/4 c water
Tony Cacheres or your pick of seasoning

Cook chicken breasts in 2 tbsp. butter with some seasoning of your choice, make sure both sides are fully seasoned. After chicken is cooked fully cut up into small pieces.

Combine cream of chicken, stuffing, 6 tbsp. butter, water, and seasoning of your choice into a separate bowl.

After chicken is cooked and cut up into small pieces, add it to the stuffing mixture.

Cook for 30 minutes on 375

This is so easy and so good!

Cracker Barrel's Hash Brown Casserole

2 pounds frozen, country-style hash browns
salt , to taste
pepper, to taste
2 cups sour cream
1 can cream of chicken soup
1/2 cup butter
1/2 cup chopped onion
2 cups grated cheddar cheese

Place potatoes in a greased 9" X 13" pan. Season with salt and pepper. In a bowl, combine minced onions, sour cream, and cream of chicken soup. Pour soup mixture over potatoes; sprinkle with cheddar cheese and melted butter. Bake in 350 degree oven for 45 minutes, or until all is completely warm, and the cheese begins to melt.

Jeanie's Favorite Green Bean Casserole

1 lb of ground beef
5-6 potatoes (cut into small chunks)
1 can of tomato soup (small)
1/4 cup of water
dash of pepper
Green Beans (canned or frozen)
Shredded Cheese
Durkee Fried Onions

Brown Ground beef. At the bottom of an ungreased casserole dish, put the ground beef, add the water, dash of pepper, tomato soup, potatoes and green beans. spread Durkee Fried Onions over meat and green beans.. Bake Covered for 25 minutes at 350 degrees. Add Cheese (as much or as little as you like) and Remaining Fried Onions bake in oven for 5 more minutes till cheese melts (uncovered).