Adventures with food

Recently, I made Tex-Mex chicken spaghetti casserole. The texture was hearty, creamy and the noodles we’re satisfying al’dente. Bursts of diverse flavors such as tangy tomato, earthy mushroom, zesty jalapenos, rich old world flavor cheddar cheese, crisp onion flakes, fresh garlic zest, savory chicken & a touch of love. My husband is my best food critic and this dish was consumed in five minutes eyes closed and all. His favorite part about this spaghetti casserole was it stayed unique to its flavor. The recipe can best be described as a universal dish, full of personality and just enough zing to leave the consumer wanting more.

Recipe to follow :
1 chicken, cooked and deboned
1 can of cream of mushroom soup ; add water
2 cans of cream of chicken soup; add water
1/2 pkg. of spaghetti noodles
1 small bag of sharp cheddar cheese
1 can of rotel
2 tbsp. of butter
1 tbsp. of onion flakes
1 cup of finely chopped jalepeno’s
1 tbsp of olive oil
1 bag of crushed dorito chips
In a large deep skillet, melt 1tbsp butter on medium heat ; saute onion flakes and jalepeno’s.
Add 1 can of cream of mushroom soup + water to skillet.
Add 2 cans of cream of chicken soup + water to skillet.
Add 1 can of rotel to skillet as well and let thicken.
Meanwhile, in a large boiling pot of hot water add 1/2 pkg of noodles; sprinkle water with salt & 1 tbsp of olive oil to keep noodles from sticking to eachother.
Grease 13’by 9′ baking dish with 1 tbsp of butter until completely covered.
As noodles soften drain water & add sauce.
Pour noodle mixture into greased pan and pour small bag of cheese on the top of casserole & crushed dorito chips.
Set oven at 350′ cook for 1 hr.
Voila! You have a delicious home cooked meal the whole family can enjoy! 🙂


1 Comment (+add yours?)

  1. Yvonne
    Aug 29, 2011 @ 22:25:52

    I love the pics you posted, and didn’t realized you had a blog until today! 8/29/11
    Thanks for the heads up! Hugs to you all from the quirky old lady!! lol


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