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

Tasty Tuesday!

Peeps!

Happy Anniversary you sexy beasts you!

No seriously, it’s been awesome to make it two years, and I hope it continues. I have so many ideas I want to try and share with you. I want to say thank you, for if it wasn’t you guys, this page wouldn’t still be here. This last year was an interesting one, but nothing is stopping this movement right?

With that said, here’s my creation this week!

I don’t have a name for it, but it kinda just came to me in the store. You see, my kids love macaroni and cheese, or tuna casserole. Both they have burnt me out on. It’s how this blog was made, I wanted to create new things, and began to build a menu for my restaurant ideas, among other things.

As I joke with friends, some are addicted to shoes. Some are addicted to clothes. I’m addicted to creating new dishes and cocktails. Yesterday was no exception. As I walked through the store, I was thinking tuna casserole, but figured I’d have a frozen dinner, until I saw them.

Chicken Apple Sausages.

Now, for those of you who have been around, you know I have cooked with these before. Just not in the way I did last night. Taking the recipe I learned from family to make tuna casserole, I took the tuna out, and subsituted the chicken apple sausage.

Now, this may sound gross, but wait! I’m not done……

Chicken Apple Sausage Casserole

3 packages Chicken Apple Sausage, chopped

I package frozen broccoli pieces

3 cans cream of mushroom

1 can chicken broth

2-3 bags shredded cheese(I used 4 cheese mexican), divided

1-2 boxes tri-flavor penne

Garlic Salt

Pepper

Heat oven to 400 degrees. Make pasta as directed. Strain, and put back into pot. Mix in ingredients, with one half of the cheese. Spray casserole dish with non stick spray. Pour mixture into pan. Then top with remaining cheese. Bake for 20-30 minutes, or until cheese is golden brown.

image

The top should have a crispiness to it.

It was a hit! My kids loved it, and I loved it. I shared some with my mom and younger brothers. It was gone by this morning. Took me maybe 30 minutes to prep. Another 30 minutes to cook. If you are in a hurry, you could make it up early, which I did since I had errands to still run. Option 2 could be sautee the sausages before mixing them on and just make this a stove top dish.

Enjoy!