Tasty Tuesday: Chicken Spinach Spaghetti Bake……Huh?

Hey Peeps!

It’s Tasty Tuesday, and today was a hectic day indeed!

I had an IEP, last minute homework, laundry, and an interview to contend with. Along with all the normal stuff in between. No worries! Ya girl go this, and today was awesome! Ready for the dish? Let’s get into it!

My lovely cousin, Kendra, loves to post food recipes for days. Now most of the time, I like them, and keep reading, but this one caught my eye! It made my day getting this recipes, but you guys know me, I have to change something to make it my own……

The original recipe was called chicken spaghetti. It was perfect for today. You an make it up early, and cook later. It called for leftover chicken, but I didn’t have any, so I bought chicken breast cubed them, and used that. My recipes makes a huge casserole pan full. You can adjust how you want to lessen or double if needed.

Here’s my take on the recipe:

Chicken Spinach Spaghetti

2.5 pds of boneless skinless, cubed

2 jars four cheese Alfredo sauces

1 jar mushroom and green pepper spaghetti sauce

1 bag chopped spinach

1 bag shredded mozzarella cheese

2 boxes thin spaghetti

garlic pepper

1 Cucumber, peeled length wise

Cook spaghetti as directed, but break into smaller pieces. Drain and rinse.

In a pot, cook chicken cubes until they are white. Add spinach. Continue to cook in pot for ten minutes. Remove from heat. Add one jar of Alfredo sauce, half of the red sauce, and garlic pepper.

In a casserole dish, spray non stick spray into the pan. Place a layer of the spaghetti noodles, roughly half of what you cooked, into the dish. Then add you chicken mixture on top. Add the remaining layer of noodles.

On a cutting board, begin to peel the cucumber, length wise. Once you are to the seeds, take those long peels, and begin to layer them on top of the casserole. Lattice style. After you cover the dish, mix the remaining sauce and pour over the cucumbers. Top with the cheese. It should look like this:

20161114_170651

 

Real easy, prep is 20 minutes tops. You can freeze half, and eat the other. The crew loved it, and looks like I don’t have to cook one other night this week!

Until next week….enjoy!

~CSM