Chicken Spaghetti

I love how a sent, a photo, or a good meal can trigger a memory and take us back to a special place or time. Well here is a recipe that takes me back to a special time.

We were on vacation 10 years ago when my cousin prepared chicken spaghetti for us. We had a wonderful family meal sitting around their kitchen table in their old farm house.

I've been making it a couple times a month ever since that vacation. Super easy and it seems like everyone loves it. I always get requests for this recipe when I take it to the church potluck.

Chicken Spaghetti  

• 12 oz cooked / drained pasta
• 2 cups cooked / diced chicken (or shredded or chopped)
• 1 can rotel tomatoes
• 1 can cream of chicken soup (you can use cream of mushroom)
• 8 oz velveeta cheese cut into cubes

Lightly spray a 9x13" pan with Pam cooking spray. Mix all ingredients together, dump into the prepared 9x13 and bake at 350 degrees until the cheese is all melty and yummy. If the pasta is hot, it only takes a few minutes.

You can use mild or regular rotel. There have been times I don't have rotel tomatoes on hand. There are options! Saute' some onions, green peppers, celery until soft, then add a can of diced tomatoes, or fresh tomatoes you dice yourself.  If you don't have spaghetti on hand, any pasta will do. I have made this with penne and it was delish!

Sometimes I sprinkle grated cheddar cheese over the top and heat until it is melted.

For crowds, it is easy to double or triple the recipe.

One more note. If I use fresh tomatoes, I peel them first. Simple... I use a large slotted spoon to dip them into boiling water for a few seconds. Cool for a minute in a colander, then the peel slips right off.

Italian Bean Soup

With all this snow, I ended up changing out my menu last night. I made up a quick pot of Italian soup. This hearty, thick soup is quick to fix, but it tastes like it's been simmering all day long.

Italian Bean Soup
Ingredients:

• 2 lbs lean ground beef
• 1 onion, chopped fine
• 4 TBS garlic cloves, minced
• Seasoning salt to taste
• Pepper to taste
• 1 large can (6lbs 12oz) dark red kidney beans, drained
• 1 can (28oz) crushed tomatoes
• 1 jar (1 lb 10oz aprox) spaghetti sauce
• 3 cups beef stock
• 8oz sliced button mushrooms, drained

Directions:

1. Brown the ground beef and chopped onions, drain off the grease and season with seasoned salt.
2. Add the browned beef, onions, garlic, beans, tomatoes, spaghetti sauce, beef stock, and mushrooms to a large soup pot. Season as needed with oregano and basil.
3. Bring to a slow boil, then reduce heat and simmer at least 10 minutes. Stir occasionally to keep it from scorching.

**my notes**

1. Fresh mushrooms can be substituted..
2. You can use more or less of any of the ingredients... it's a basic recipe, and it's very easy to make substitutions. Example, stewed tomatoes, instead of crushed tomatoes.
3. I like to use a thick spaghetti sauce with peppers and onions in the sauce.

There's something about a hot mug of soup served with crusty bread... it warms me up and makes me feel cozy.