Chicken Pasta dish

Meredith Ivy, at Striving to Serve at Home, is launching a new-menu-a-week challenge. I'm joining the challenge, and here's my 'new meal' for this week.


Next week, Catherine will choose and make the new meal, and then Katie will do the same the following week.


That's the theory anyway.


I just haven't told the girls yet. But, as you can see, I have written it on my blog.


So there's no getting out of it for them. I'm good like that.


Yep? I thought you'd agree.


Aaanyway, last night's dinner was a variation on the Pioneer's Woman Chicken Spaghetti.

Ready for the oven.

I slow cooked a chicken, and used the meat from the whole chicken for this.

Into the bowl with all the roughly cut up meat, went:

tin of Cream of Chicken soup

tin of Cream of Mushroom soup

2 cups Chicken stock

2 cups grated cheese

1 red pepper, diced

broccoli florets

salt

black pepper

cayenne pepper

and....

Cooked (al dente) pasta. 

The original recipe asked for spaghetti, broken up roughly into 2-inch pieces. I really don't know why pasta twists, or similar, were not used. I had a mixture last night, but I wouldn't bother with the breaking-up-of-the-spaghetti next time! It'll be the twists!

This is all mixed together, placed in the casserole dish, and sprinkled with more grated cheese.

Place in oven for 30-40 mins

I served this with home-made potato wedges.

The meal was more of a success than I'd thought. The Builder liked it, as did the Builder's Big Brother. And most of the kids liked it, although we did have the obligatory picking-out of 'undesirables' (peppers mostly!)

It's also possible to make this dish and freeze it. That's a real plus for me, and I definitely plan on doing this for when we have folk staying with us.

All in all - a very positive verdict.