Thursday, October 23, 2014

Smokey Cheddar Chicken Speghetti Casserole

Yes, my friends it's time for another experiment in the kitchen!! My family has been really good about allowing me to play and create as I go with their taste buds at risk! Lately, though.. these experiments have been pretty good. Most of them are repeats with a few more personal tweaks. This casserole however is one that I will most likely leave as is (for now). I used what I had on hand, but if I had gone shopping for the ingredients, I would add parsley flakes or fresh chopped parsley.

When I added black pepper on top before baking... I didn't do it picture worthy!
2 cups cubed or shredded cooked chicken
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Envelope of Zesty Italian Seasoning
6 oz of Smoked Cheddar grated
1/2 cup of milk
2/3 pkg cooked speghetti (or noodle of your choice)
garlic salt & Pepper to taste
Chopped parsley (not pictured but will add next time) or flakes for color

Cook pasta according to directions. Drain. In hot pot add in both cream soups, envelope of Italian Seasoning, cheese and milk. Allow to cook on medium low until cheese is melted. Add in chicken and pasta. Stir well to coat pasta. Add in garlic salt and pper to taste. Turn into a casserole dish and bake covered with foil in a 350* oven for about 20 minutes or until warmed through.

I served this with a fresh loaf of bread and some steamed broccoli.

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