March 2, 2020 – Chicken Spaghetti

Today has been another beautiful spring day, and we have enjoyed it. We got some schoolwork done. Owen and Landry both rode horses early today, and then Owen went fishing with a friend, and Landry went to a 4-H sewing workshop to help the younger students.

Tonight for dinner, I decided to make chicken spaghetti. It’s so simple and easy for a quick yet hearty diner.

I enjoy simple and filling meals. Even with my eldest off to college, Owen usually has another teenage boy here to take his place for dinner.

Simply dump the canned chicken, a can of Rotel, and a can of cream of chicken into a large pot.

I love my enameled cast iron.

I rinse each can with 1-2 Tbsp of hot water just to get everything into my pot, plus you need a little extra juice.

Then cook everything together until it melds. Boil your spaghetti separately.

Once your “gravy” is cooked down together, add cheese. You can add as much or as little as you like.

We are a dairy family and eat a lot of cheese. I’ll add at least a cup of shredded cheese.

We like Colby and Monterrey Jack. And yes, I buy it in 5# bags.

After mixing in the cheese, you should have a sauce of excellent consistency. Just dump your noodles in. You can use spaghetti, penne, bow tie, or anything you choose.

Ok, the boys are back and brought some crazy fish with them. The joys of south Louisiana.

I’ll share what they brought into my kitchen with you.

Hope you enjoy this simple dinner. If your family doesn’t like the spice of the Rotel, you can find it in a mild version.

These boys are about to make a mess blackening this fish. We will find out if it is edible.

Wish me luck!

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