Who doesn't have a 'go-to' dish...one you know is impossible to screw up and one you can never get sick of?! Mine is chicken rotel casserole. It just SOUNDS good, doesn't it? If we are friends and I have cooked for you, chances are you have eaten it. On many occasions. Well, here is how to make it. SO EASY. (Girls coming to potluck tomorrow night...this is what we are having!)
Ro-tel Chicken Casserole - from Mom (who knows where she got it)
4 chicken breasts
1 lb Velveta cheese (yes, I use the 2% and it works well)
10 oz of spaghetti
1/2 stick butter (lowfat margerine is what i prefer and you can go with less)
1 can Ro-tel tomatoes
1 can cream of chicken soup
Preheat the oven to 350.
Begin by boiling your chicken in plenty of water. I struggle with cooking tender chicken. Mine almost always turns to rubber. Does anyone have a secret in making it tender? I even bought is fresh today. The recipe calls for 4 chicken breasts. Sometimes I use the tenders. (Mom taught me those cook faster and she is correct. Less cutting as well.) I used about 3 fresh chicken breasts and cut off a LOT of it. (I am picky when cooking meat.) It says to cube it. I shred it. It is a texture thing...Place the chicken aside for now.
Add about 10 ounces of pasta noodles into the chicken broth from the chicken you just boiled. Spaghetti noodles work well. So does linguini. Today was spaghetti. (You can add lib on this. The recipe calls for 7 ounces but I almost always use more..especially if you are feeding a group or want to freeze some.)
I know, this isn't the good FOR you part but it is the GOOD part. Melt the cheese and butter in the microwave or a large saucepan. (You need to act fast on the next steps. Working with melted velveeta can be tough.)
Add soup, Ro-tel and chicken. I like the spicier Ro-tel when making it for myself. (You can't go too spicey if you ask me.) Any flavor will work. I also drain the Ro-tel. You don't have to drain it well but it has been "runny" before when I didn't. I used a soup can size today. A larger can may be added if you are a Ro-tel fan.
Drain spaghetti and mix well. Put in 9x11 casserole dish. Bake at 350 degrees for 15 minutes. Don't eat too much!!
Thursday, June 25, 2009
It all started with a convincing argument by a good college friend/now coworker. Honestly, it didn't take much. I had this blog on my mind for some time now. I don't 'do' fancy recipes. Southern food, casseroles, and desserts (especially consisting of chocolate) are my specialty. I often take these test runs to the kitchen at work or to the showers/events we have at the office. I've gotten some of my best recipes from there.
After a solid day debating a blog title (thanks AS and KKL) I confirmed I made the right choice tonight when my Jersey friend indeed confirmed that "they" (meaning jersey) call pecans PEE CANS. Hence the name of the title and how I say it, pecän. Who knows where this blog will take me. I hope not to abandon my true love for painting and the blog that comes with it. But I figure this is a great way to keep up with my recipe adventures and share some of my lessons and favorite recipes along the way!
I will leave you this classic movie clip. Thank you, KKL!
Posted by Shelley at 10:06 PM