Tuesday, May 29, 2012


     Well, I finally cooked!  Something new, that is.  In a busy season such as this (wedding season - 1 1/2 weeks away...EEK!), I draw from all of my old favorites which are already...here!

     So this is from my Taste of Home cookbook.  Everyone here gave it an A+ and it really was quite savory!  The steak seasoning is a new fun ingredient - not new to this house, heavens no - hubs has about 3 different kinds stocked for grilling season.  But I have never used it in a casserole before, and it gave a great flavor!  Swiss cheese really kicks it up a notch, as well.  This is one of those "keepers" for sure!!!

  • 8 oz. uncooked angel hair pasta, broken into 3 inch pieces (oops, forgot to do that)
  • 3 cups cooked, cubed chicken
  • 1 can cream of chicken soup
  • a few sprinkles of dried, minced onion (so my son won't notice - or you can add real onion)
  • 1 cup 2% milk
  • 1 cup shredded Swiss cheese, divided
  • 1/2 cup chopped roasted sweet red peppers
  • 3 Tbsp. mayonnaise
  • 1-1/2 tsp. steak seasoning
  • 1/2 tsp. dried basil
  1. Cook spaghetti according to package directions.  Heat oven to 350 degrees.
  2. Meanwhile, in large bowl, combine chicken, soup, onion, milk, 1/2 cup chedder cheese, 1/2 cup Swiss cheese, peppers, mayonnaise, steak seasoning, and basil.
  3. Drain spaghetti.  Add to chicken mixture, toss to coat.  Transfer to a greased 13-in. x 9 in. baking dish, and cover with foil.
  4. Bake at 350 degrees for 20 minutes. 
  5. Uncover; sprinkle with remaining cheese and bake an additional 5-10 minutes or until heated through and cheese is melted.
Serves 6-8.  We only had 4 for dinner so - hooray for leftovers tomorrow!


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