Thursday, July 12, 2012


When Eliza was born my friend brought dinner to us one night. We loved what she brought and asked her for the recipe. Unfortunately it has cream of mushroom soup in it. I hesitate in posting this recipe after Steph and I talked about possibly banning cream of anything soups from this blog! Too bad those not so healthy soups make everything taste good and are so darn convenient!! But this chicketti really is so good and easy to make and it's a good way to use up some red/green pepper that’s about to go bad. We like this so much we have it every month or two.  

½ pkg. cooked spaghetti
1 ½ c. chicken, cooked
¼ c. red and green peppers
½ c. onion
1 can cream of mushroom soup
½ c. chicken broth
½ tsp. salt
¼ tsp. pepper
1 ¾ c. grated cheddar cheese

While spaghetti is cooking, chop chicken, onion, and peppers. Combine in bowl. Add cream of mushroom, broth, salt and pepper. Add drained spaghetti. Stir and pour into casserole dish. Top with cheese. Bake at 350F for 30 min.

I buy noodles in large quantities so I just guess on how many to cook. Enough to fill a 9x13 pan but not too many to where the final product is dry. I don’t follow all the measurements above; I go pretty light on the chicken and cheese and heavy on the peppers and sometimes add sautéed mushrooms. I made it once without chicken and it was good but I prefer it with chicken even if it’s only a little bit. I like the chicken, peppers, and onions diced up pretty small.

As a side note, this is what I use to make broth. My mother-in-law gave it to me. It works just like bouillon cubes but it's better for you (no MSG, etc.) and it has to be refrigerated after opening. I'm all for healthier alternatives that taste the same! 
Also I bet you could use left over turkey from thanksgiving, switch it out for the chicken, and make a delicious "turketti."

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