Anytime I have a recipe that says to "cook & remove chicken from the bone", I head to the deli isle in my grocery store & pick up an already cooked rotiserrie chicken. This saves a lot of time & adds additonal flavor to the dish. I did that with this recipe & it came out great!
2 whole rotiserrie chickens
1 large onion, chopped
1 bell pepper, chopped
1/4 cup butter
1/4 cup olive oil
2 (16 oz. cans) stewed tomatoes (I use Italian style)
2 Tbsp. paprika
1/2 cup ketchup
salt & pepper to taste
1 (8 oz.) package spaghetti, cooked
1 can cream of mushroom soup
8 oz. shredded cheese, ( Italian blend)
Remove all of the meat from the chicken & chop in large pieces. Brown the onions & bell pepper in the butter & olive oil. (You can use all olive oil if you prefer, but the butter adds extra flavor). Add the chicken, tomatoes, paprika, ketchup, salt & pepper to onion/bell pepper mixture & simmer for 15 minutes. Add cooked spaghetti & soup. Mix thoroughly & place in casserole dish. Top with the cheese & heat in oven at 350 degrees until hot & cheese is melted.
Menu idea: Serve with Kim's Easy Salad
(This recipe serves 12 but it is really easy to cut in half if you need to make a smaller portion. )
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