A few weeks ago we attended a family get together. My cousin Chris has a sweet wife Kathy who made Mexican chicken spaghetti. I am used to rotel chicken casserole, but the change was welcomed. It was yummy!
Because it is raining and we cannot get in the pool, I decided to give this recipe a stab. I didn't have hers written down, but remembered the basic ingredients. Those ingredients are:
-4 chicken breasts (boneless, skinless); boiled and shredded
-2-3 ribs of diced celery???
-2 medium size jars or 1 large and 1 small jar of diced red pimentos
-2 cans cream of mushroom soup
-1 lb of spaghetti
-1 green bell pepper
-I am sure salt/pepper to taste
I gave this a "Bite" because I added:
-1 tbsp Mexcian Oregano
-1 tbsp Ms. Dash Southwest Chipotle spice
-I omitted the celery (we do not care for it)
-replaced cream of mushroom for cream of chicken soup (Dennis hates mushrooms)
-1 small can of diced green chiles
-1 red gypsy pepper from my garden
-2 red hot cherry peppers from my garden (we like it hot!)
-1 orange tequila sunrise pepper from my garden
-1 cup frozen onion
-1 lb of linguine
-1/3 cup milk to thin mixture
-2/3 cup pasta cooking liquid (or if you didn't reserve any, extra milk can be added)
-1 cup sharp shredded cheese
-So boil the pasta to aldente , and strain. (5-6 minutes)
-Sautee the onions and peppers with a tsp of olive oil and add the seasonings
-In a bowl, mix the shredded chicken, pimentos, chiles, onion and peppers, and 1/2 cup cheese with the cream of chicken soup
-Add the milk and cooking liquid depending on how thin/thick the mixture is
-Mix in the pasta, combine all ingredients
-Pour into a casserole dish and top with 1/2 cup shredded cheese
Heat the oven to 350 degrees and bake until spaghetti is hot and bubbly and thickened.
Enjoy! I am thinking a side of fresh golden pineapple or watermelon would be a nice addition. A veggie of corn would be great as well.
*Since this is my first attempt to make this I will let Dennis leave a comment with his thoughts!!!!