Chicken Spaghetti

Chicken Spaghetti

A great meal for a school night or for entertaining!

Meat from 2 rotisserie chickens, chopped(I bought mine at Costco)
1 stick butter

2 onions diced

2 stalks celery, chopped

1 bell pepper chopped
8 oz chopped mushrooms

10 level tablespoons all purpose flour

2 cups milk

3/4 pound grated sharp cheddar cheese (reserve1/2 cup)

1 package dry Italian dressing

1 cup white wine

2 4oz jars pimientos

2 cans cream of mushroom soup (10 3/4 oz)

2 cans cream of chicken soup (10 3/4 oz)

1 16oz package spaghetti, cooked

Sauce:

Melt butter in skillet, saute onions, celery and bell pepper until tender, add mushrooms. Whisk together milk, flour and cheese. Pour over veggies and stir until thickened. Add Italian dressing packet, white wine, pimientos and soups. Stir until blended, add cooked chicken and stir again.

Cook Spaghetti, drain and return to pot it was boiled in. Pour in enough sauce to generously coat spaghetti. You should have some sauce left over. Transfer spaghetti/sauce mixture into 9x13 baking pan. Top with reserved cheddar cheese, cover with foil, bake at 350 for 30 minutes.

Pour remaining sauce into freezer safe ziploc bag and freeze for another meal at a later date. All you will need to do is boil your noodles, combine with sauce and bake!

Beef Stroganoff

Yep! It's that time of year again! We sent our oldest back to school today; he started 5th grade. Our youngest goes back tomorrow, he will be in 4th grade. I am not sure I am ready for the busy fall schedule. With carpooling, sports, and homework it is hard to put a good, well balanced dinner on the table. I do try to provide home cooked dinners for my family during the week and sometimes I will double the recipe and freeze the extra for a meal in the future. Here is a great recipe for Beef Stroganoff. It comes from the cookbook Private Stock, an East Texas gem written by Claire Foster and Betty Hurst. You can double the sauce and freeze it in a ziploc freezer bag. Thaw, heat sauce, and serve over egg noodles. Grab your favorite Hot Mama Apron, wrap it around your waist and get cooking!

1/2 cup chopped onions
1 cup fresh mushrooms, sliced
1/4 cup chopped bell peppers
2-3 tablespoons butter
1 garlic clove, minced
2-3 cups beef tender finger size strips
salt and pepper to taste
seasoned all purpose flour
Dash of Worchestershire sauce
3 Tablespoons dry sherry
1 16oz container sour cream
Egg noodles, cooked according to package directions

Cook onions, mushrooms, and peppers in butter until golden brown. Add garlic and stock. Season beef with salt and pepper. Dredge in seasoned flour. Brown beef in hot butter in a separate pan. Add worcestershire sauce and vegetables to beef and cook until beef is tender. Add sherry. Reheat before serving and add sour cream. Adjust seasoning. Serve over noodles.

Sides: steamed broccoli, garlic bread