Chicken Spaghetti Casserole

This recipe had me so intrigued. Chicken, spaghetti and all in a casserole. How interesting. I must admit I made a few changes to the recipe (and I have noted those changes for you). This was delicious. Everyone in my house ate it (even the picky 13 year old). The best part, you could double the recipe and freeze one whole casserole for another time. This is going to be my new "potluck" casserole. Seems like every school year we have all these potlucks to go to: sports, awards banquets, meetings etc. This will be a hit! If you are looking to lighten your meals, choose a fat free, less sodium chicken broth and a fat free cream of mushroom soup.

Enjoy.

Chicken Spaghetti Casserole Serves 8

2 c. cooked chopped chicken breast

2 c. uncooked spaghetti noodles, broken into 2" pieces (about 8 oz.)

1 c. (1/4" thick) slices celery (I omit this because my kids don't like the taste of celery)

1 c. chopped red bell pepper

1 c. chopped onion

1 c. chicken broth

1/4 t. salt

1/4 t. freshly ground pepper

2 cans (10.75 oz.) cream of mushroom soup

1 c. (4 oz.) shredded cheddar cheese, divided

1. Preheat oven to 350 degrees.

2. Combine the chicken, spaghetti noodles, celery, red pepper and onion in a large mixing bowl. Combine the broth, salt, pepper and soup in a medium bowl, stirring with a whisk. Add soup to chicken mixture; toss. Place mixture into a 9 x 13" baking dish that you have sprayed with non-stick cooking spray. Sprinkle with shredded cheese.

3. Cover with foil and bake for 35 minutes.

** TIP: if you have a family of 4 or less; make (2) casseroles by dividing the mixture evenly between (2) 8 x 8" aluminum pans. You can bake one and freeze the other. I always attach a small index card to the top of my freezer pans so I don't have to search for the recipe.

Overnight Summer Slaw

I love coleslaw. I have quite a few different recipes, but this one sounded so different that I had to post it. I prefer a sweet / sour type of coleslaw. I have had REALLY sweet slaws and they were "ok" and I have had ones with no sweet at all and they lack something .... I would say "dimension", but it's only coleslaw! Try this one out and let me know what you think. Enjoy.

Overnight Summer Slaw Makes about 16 servings

1 medium head cabbage, shredded
1 medium red onion, thin sliced
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
1/2 c. spanish stuffed olives, sliced
1/2 c. apple cider vinegar
1/2 c. vegetable oil
1/2 c. sugar
2 t. Dijon mustard
1 t. salt
1 t. celery seed
1/2 t. dill

1. In a 4 quart bowl, combine the cabbage, onion, peppers and olives.

2. In a saucepan, combine all remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently.

3. Allow to cool for 5 minutes; cover and refrigerate overnight. Mix well before serving.


** Tip: Aldi's has had baby sweet peppers lately and they are delicious. To mix things up, I would use some of those baby sweet peppers (yellow, orange and red) in place of just the red sweet pepper. The colors would all look so nice together.

Cherry Almond Bread

Some of you have heard that I am going to be selling my bakery at a local farmer's market. I am so excited about this new adventure. I am also going to be selling bakery at the soccer fields concession stands starting this fall. Now I am testing new recipes for breakfast items. We usually sell donuts at the concession stand, so I am thinking some muffins would be nice also. This is actually a recipe for a Cherry Almond Bread, but it got me thinking about a nice muffin made from the same quick bread mix. What do you think? Enjoy!

Cherry Almond Bread Makes 1 loaf - 9 x 5 x 3" pan

2 1/2 c. all purpose flour
1/2 c. sugar
1/2 c. packed brown sugar
1 c. buttermilk
1/4 c. vegetable oil
3 t. baking powder
1 t. almond extract
1/2 t. salt
1/2 t. baking soda
2 eggs
1/2 c. chopped maraschino cherries, drained
1/2 c. slivered almonds.

1. Heat oven to 350 degrees. Grease bottom only of 1 loaf pan (9 x 5 x 3") or 2 (8 1/2 x 4 1/2 x 2 1/2").

2. Beat all ingredients except cherries and almonds in large bowl with an electric mixer on low speed for about 15 seconds. Beat on medium speed 30 seconds. Scrape bowl, stir in cherries and almonds. Pour into prepared pan.

3. Bake 9" pan 55 - 65 minutes, 8" loaves 45 - 50 minutes or until a toothpick inserted near middle comes out clean.

4. Cool for about 10 minutes in the pan on a cooling rack. Remove to wire cooling rack. Cool through before slicing.

* Tip: these loaves can be frozen for up to 3 months wrapped in plastic wrap and placed into a freezer bag.

* Tip: you can serve this with a yummy almond butter; add 1 t. almond extract to 1/2 c. of butter (softened).

*Tip: make this recipe into muffins; bake 18 minutes or until tops are lightly browned