This casserole is absolutely delicious!! It makes a huge amount, so next time I make it, I am going to make the same amount, but put it in two 8-inch square pans. I will fix one to eat and freeze the other for another time.
- 1 cut-up fryer chicken
- 1 pound thin spaghetti, broken into 2-inch pieces
- 1 (4-oz.) jar diced pimientos, drained
- 1 small onion, finely diced
- 1/4 cup finely diced green bell pepper
- 2 cans cream of mushroom soup
- 2 1/2 cups grated cheddar cheese
- 1 teaspoon salt
- Pepper to taste
Preheat oven to 350 degrees.
Add chicken to a stock pot. Cover with water and bring to a boil. Reduce heat to medium and simmer until the chicken is cooked, about 25 minutes.
Remove chicken from water using tongs or a slotted spoon and set it aside on a plate to cool.
Remove 2 cups of broth from the pot and set aside.
Bring the remaining broth back to a boil and add the spaghetti. Cook al dente.
Drain the spaghetti, discarding the cooking liquid. Set aside. With two forks remove the chicken from the bones. Shred or cut the meat into bite-size chunks. Drain the pimientos.
Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup. Add 2 cups of the cheddar cheese. Add the onion, green pepper, pimiento and salt. Then add chicken and broth. Stir together well.
Pour the mixture into a 9 x 13-inch baking pan, and top with the remaining 1/2 cup cheddar cheese. Bake for 35 to 45 minutes, until bubbly.
“Prayer is an intimate conversation with our God.”
Skillet Macaroni and Cheese
This was so easy to make and quick clean-up after. My version is with ham and peas, but you can make it plain or with broccoli. Delicious!
- 3 1/2 cups water, plus extra as needed
- 1 (12-oz.) can evaporated milk
- 12 oz. (3 cups) elbow macaroni (small shells would work fine also)
- Salt and pepper
- 1 teaspoon cornstarch
- 1/2 teaspoon dry mustard
- 1/4 teaspoon hot sauce
- 4 oz. diced deli ham
- 1/2 cup frozen peas
- 6 oz. shredded mild cheddar cheese (1 1/2 cups)
- 6 oz. shredded Monterey Jack cheese (1 1/2 cups)
- 3 tablespoons unsalted butter
Bring water, 1 cup evaporated milk, macaroni, and 1/2 teaspoon salt to vigorous simmer in 12-inch cast-iron skillet over medium-high heat. Cook, stirring often, until macaroni is tender and liquid has almost completely evaporated, 8 to 10 minutes.
Whisk remaining 1/2 cup evaporated milk, cornstarch, mustard, and hot sauce together in bowl, then stir into skillet. Stir in ham and peas. Cook until sauce is slightly thickened, about 1 minute.
Off heat, stir in cheddar and Monterey Jack, 1 handful at a time, until melted. Stir in extra hot water as needed to adjust consistency. Stir in butter and season with salt and pepper to taste.
Serves 4 to 6.
“To avoid drifting away from God, stay anchored to the Rock.”
Classic Macaroni Salad
I love macaroni salad and this is the “best”. I like my salad a little sweet so I add the sweet pickle juice, but certainly leave out if you don’t like it that way. By adding the sweet pickle juice, it makes it creamier. Delicious!!
- 1 pound elbow macaroni
- 5 hard-cooked eggs, chopped
- 1 cup chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup diced sweet pickle
- 2 cups mayonnaise
- 1/4 cup sweet pickle juice, optional
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 teaspoon black pepper, optional
In a large pot of boiling water, cook macaroni over high heat for 7 to 9 minutes, or just until tender. Drain, rinse, and let cool.
Place macaroni in a large bowl, add remaining ingredients, and mix well, Cover and refrigerate for at least 1 hour before serving.
“When life’s struggles make you weary, find strength in the Lord.”
Cheesy comfort food. Very easy to make and very quick. 30 minutes and one pot and you have dinner on the table. Serve either Creamsicle Fluff or Strawberry Fluff after your meal. Refreshing and will cool your mouth off.
- 1 lb. ground beef
- 1 (1.5-oz.) pkg. mild taco seasoning
- 1 (10-oz.) can Ro-Tel Mild Diced Tomatoes & Green Chilies
- 1 tablespoon tomato paste
- 8 oz. spaghetti
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded Mozzarella cheese
- 1 Roma tomato, diced, optional
- 2 tablespoons chopped fresh cilantro leaves, optional
Brown ground beef in a large stockpot or Dutch oven over medium high heat, crumbling the beef as it cooks; stir in taco seasoning.
Stir in Ro-Tel, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 15 minutes.
Remove from heat and top with cheeses. Cover until melted.
Serve immediately, garnished with tomato and cilantro, if desired.
“God desires willing hearts ready to be used.”
Broccoli Mac and Cheese Gratin
Awesome skillet dinner in an hour. So amazingly delicious!! Creamy, cheesy, bacon and broccoli. What more could you ask for?
- 6 slices bacon, cut into 1/2-inch pieces
- 1/2 cup chopped yellow onion (I used frozen chopped onion)
- 2 cloves garlic, minced (I used frozen minced garlic)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 to 2 teaspoons kosher salt (depending on how salty your bacon is)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon crushed red pepper, opt.
- 1 1/4 cups (5-oz.) grated Parmesan cheese, divided
- 1 1/4 cups (5-oz.) shredded sharp white Cheddar cheese, divided
- 8 oz. cavatappi pasta, cooked (don’t salt water)(If you can’t find cavatappi, elbow macaroni will work)
- 2 cups broccoli florets, blanched (I threw mine in the pasta water for last few minutes of cooking)
- 2 tablespoons panko (Janpanese bread crumbs)
Preheat oven to 400 degrees.
In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon; let drain on paper towels, reserving drippings in skillet.
Add onion and garlic to skillet. Cook, stirring occasionally, until tender, about 5 minutes. Stir in flour; cook for 1 minute. Gradually stir in milk; cook, stirring constantly, until thickened, about 5 minutes. Stir in salt, mustard, and pepper.
Remove from heat. Stir in 1 cup Parmesan and 1 cup Cheddar until melted. Add bacon, cooked pasta, and broccoli, stirring to combine. Top with bread crumbs, remaining 1/4 cup Parmesan, and remaining 1/4 cup Cheddar.
Bake until golden brown and bubbly, about 10 minutes.
Makes 6 to 8 servings.
(This comes right to the top of the skillet, so make sure you use at least a 10-inch pan.)
“Gratefulness is the heart’s response to God’s undeserved love.”
This is wonderfully rich and delicious!!
- 1 green onion, finely chopped
- 2 tablespoons canola oil
- 2 tablespoons plus 1/2 cup butter, divided
- 1/2 cup chicken broth
- 1 (8-oz.) bottle clam juice
- 1 pound bay scallops
- 1 pound uncooked small shrimp, peeled and deveined
- 1 (8-oz.) container lump crabmeat
- 1/4 teaspoon white pepper, divided
- 1/2 cup all-purpose flour
- 1 1/2 cups 2% milk
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1/2 cup shredded Parmesan cheese, divided
- 9 lasagna noodles, cooked and drained
In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in the cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1 1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.
Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Makes 12 servings.
“We have committed The Golden Rule to memory; now let us commit it to life.”
Cashew-Chicken Rotini Salad
This is a beautiful and fresh salad to serve at potlucks or picnics. Spring is coming and the perfect meal-in-one. Delicious! It makes quite a large amount, so I made a half recipe.
- 1 pkg. (16-0z.) spiral or rotini pasta
- 4 cups cubed cooked chicken (I poached my chicken and it was very moist)
- 1 can (20-oz.) pineapple tidbits, drained
- 1 1/2 cups sliced celery
- 3/4 cup thinly sliced green onions (I left out)
- 1 cup seedless red grapes
- 1 cup seedless green grapes
- 1 pkg. (5-oz.) dried cranberries
- 1 cup ranch salad dressing
- 3/4 cup mayonnaise
- 2 cups salted cashews
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture.
In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for a least 1 hour. Just before serving, stir in cashews.
Makes 12 servings.
“With God, all things are possible.”