Wednesday, January 6, 2010
I have read Ree Drummond's blog for almost a year now. I was ever so excited when I recived her cookbook for Christmas from a dear friend of mine. I HIGHLY recommend you all checking her website out at: http://thepioneerwoman.com/cooking/. She has wonderful recipes and such a sweet stories about falling in love with her cowboy husband and her adorable children, inwhich she homeschools. My favorite thing about the actual cookbook is that all the photos in the book she took herself... and they are amazing. The other night I tried one of the recipes from the book and I have to share with you!
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Bake on 350 degrees for 45 minutes until bubbly
This picture was taken from her website!!!
GO GO GO check her out, I promise you won't regret it.
I hope you all are having a wonderful week.