Here is the work in progress ...
The Last Pecans work in progress
30 x 24 • acrylic on cradled Gessobord
... and here’s the recipe!
SOUTHERN CHICKEN SPAGHETTI Recipe
My husband and I discussed how this would be good with bowtie pasta as well, or noodles ... any pasta of your choice!
1 can Campbell’s cream of mushroom soup
3/4 cup water
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley flakes (or chopped fresh parsley)
1/4 cup chopped red pepper or pimiento
1/3 cup chopped green onions, if desired
1/2 cup fresh mushrooms, sliced and sautéed in olive oil, if desired
(I didn’t have any fresh mushrooms, but I bet they would be really good in this!)
1/2 pkg (8 oz.) spaghetti (or pasta of your choice), cooked and drained
2 boneless skinless chicken breasts, cooked and cubed. (Be sure not to overcook, as it will be baked further in the casserole. Also, I decided that next time I make this I’m going to add a boneless chicken thigh to make it extra chicken-y.)
garlic salt and pepper to taste (I used about 1/2 teaspoon of each.)
1 small chopped fresh tomato (about 2/3 to 1 cup)
about 1/2 to 3/4 cup grated mozzarella cheese
(Note that the chicken and pasta are already cooked.)
Preheat oven to 325°
In a large saucepan, over low to medium heat, stir soup, water, parmesan cheese, parsley, red pepper, and onions until warm and creamy. Remove from heat.
Stir in sautéed mushrooms, pasta, cubed chicken, garlic salt and pepper. Turn out into casserole baking dish and bake uncovered at 325° for 15 minutes.
Remove from oven, spread chopped fresh tomato over top. Sprinkle grated mozzarella cheese loosely over top and bake for 5 more minutes.
Makes 4 servings (although we eeked 5 servings out of it.)
I served it with garlic bread and and mixed green salad, with little bowl of pineapple chunks on the side for something dessert-y.