Thursday, March 24, 2011
I'm sure mostly everyone has had this at some point or another. I had not had it since high school, and someone posted about it and I needed it asap! I love it and it's so easy and yummy! It is also great to make ahead, or make ahead and freeze!
3 skinless, boneless chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper to taste
1 pinch garlic powder
Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. Pour into casserole dish, top with shredded cheddar and bake at 350 for 20 minutes or until cheese is melted.
Friday, March 4, 2011
This was so good! I got boneless skinless chicken thighs and the meat is so flavorful and juicy! I think next time I will marinate these overnight in the sauce, but I just dipped in the chicken and poured the rest of the sauce on top. One time, I just kept brushing on the glaze as they were baking.
4 boneless skinless chicken thighs
1/8 cup soy sauce
1 Tbsp. Worcestershire
1 Tbsp. honey
1 tsp. minced garlic
1 tsp. sesame oil
1 tsp. cilantro
Preheat oven to 400. Bake for 30 to 35 minutes.
Serve with rice and we also had edamame with it too!