By Andy Bedwell
Let’s cook some chicken this week.
Cheesy Chicken Spaghetti
4 or 5 chicken breast, washed, salted and peppered, cooked and shredded
1 pound cooked spaghetti
1 small green bell pepper, chopped into small pieces
1 small or medium onion, chopped into small pieces
1/4 to 1/2 cup butter
10 ounces Rotel tomatoes, mashed
10 ounce can diced tomatoes, mashed
I pound Velveeta cheese, cut into small cubes
8 ounce of grated
Cheddar cheese
Sauté peppers and onions in butter. Drain cooked spaghetti. Add all other ingredients in a large greased casserole dish. Bake for at least 30 minutes covered with foil. Remove foil and cover with cheese. Place the dish back in the oven until the cheese has melted and browned some.
Andy’s Note: This casserole is so easy and so delicious. My whole bunch loved it. You can use the Queso Blanco Velveeta if you like.
Quick Yummy Chicken
8 ounce cream cheese
1 can cream of chicken soup plus fill empty can with milk
2 cups cooked chicken
One medium bag of cooked extra wide egg noodles
Combine cream cheese and soup in a saucepan on medium heat. Fill the empty soup can with milk and pour directly into the saucepan. After stirring, add chicken. Add drained cooked noodles to sauce and bake at 350 degrees for about 15 minutes.
Andy’s Note: To this meal, I would add English peas, baked sweet potato, canned cranberry sauce and a huge glass of sweet tea.
Happy Cooking!
Andy
“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company in downtown Gadsden and The Messenger on Rainbow Drive.
