If you are looking for a pretty easy ( and cost efficient) recipe then this is it. We are trying ot eat more chicken around here ( OK I am but still he can eat it too!) and also something that makes enough for some leftovers the next day.
There are just two of us but sometimes we both are so hungry that we eat .... a lot..... lol. So this can be for one dinner for two very hungry people or dinner for a family of four LOL
Here's the scoop:
1 box of thin spaghetti
2 cans cream of mushroom soup
1 bell pepper ( you can add more)
1 pouch of velveeta original cheese sauce ( or you can use 1 1/2 cups of grated cheese)
2 chicken breasts cooked - 1.00
Everything I got was on sale- 1.00 for the spaghetti, soup was given to me, bell pepper was .50 cents and the one pouch came in a pack of three and was 3.29 per 3 pack so around 1. 10 for that- total for this was 3.60 ( if you have to purchase the soup add in that cost) Also the chicken i just estimated as I purchased a bag of frozen chicken breasts.
You cook the spaghetti for 10 minutes ( don't over cook because you are going to also bake)
You cook the chicken- I used only 2 chicken breasts thawed and then cooked in a skillet with some garlic oil because there are just two of us. If you have a larger family or like more chicken then add it :)
Add the chicken and spaghetti to a casserole dish that you can put in the oven- mix in the rest of the ingredients. I do NOT add water to my cream of mushroom soup or it would be very very runny! I also just cut the bell pepper up into small pieces like i do with regular spaghetti. Some saute it before hand. You can also add in a can of drained tomatoes or chopped fresh ones, garlic, online etc. Whatever you want!
Cook at 250 degrees for an hour and a half. I covered it with my casserole dish top but some say to leave it uncovered. If you are using the grated cheese that might work better. Or you can cook it for 1 hour and uncover for the last half hour.
Super good!
xoxo
Stephanie
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