A Little Bit of This, A Little Bit of That

Now that it's summer time (I have never been so excited for something in my life!), I'm spending more time in the kitchen and a little extra time making this house of ours a home. The whole house-a-home thing is quite the process! I feel like there's always some daunting project to complete. Luckily, I have two months to muddle through it all :)
 
My birthday was a week ago and my mom completed my Pioneer Woman cookbook collection by gifting me with her first cookbook. I adore PW and couldn't wait to sit on the couch with a glass of wine cup of coffee (geez, Lyndsey, get it together, it's 9:30AM!) and sift through her recipes. I came across a recipe for Chicken Spaghetti and decided to try it out last night. I changed the recipe a bit, but it was definitely a hit!
 
Start by cooking up your pasta-keep it al dente-and cooking the chicken. You could technically boil the chicken, but I love to get lots of flavor in my chicken during the cooking process with EVOO and seasonings. I added salt, pepper, garlic, season salt, and cayenne pepper to mine.

 

 

While that's cooking, chop up your veggies! You'll need 3/4 of a small onion, 1/4 cup of green pepper, and 1/4-1/2 cup of sliced mushrooms.

 

I threw these into a measuring cup to hold until I was ready to mix. They're all going to the same place, so don't worry about keeping them all separate.

 

Once your chicken is cooked, shred it.

And shred your cheese! I prefer to use a block of cheese and shred it myself. I think it tastes better and melts so much better than the pre-shredded cheese. If you like the pre-shredded, you just saved yourself a step! You need about two cups :)

Finally, add everything to one bowl: pasta, chicken, veggies, cheese (leave 1/2 cup out of mixture), and also throw in a can of Cream of Mushroom soup and 1 cup of chicken stock.

 

Stir this until it's mixed up nicely and place in a baking dish. Once you've got it in the baking dish. Cover with remaining 1/2 cup of cheese.

 

Bake at 350 for 35-40 minutes or until bubbly and melty and delicious :)

 

 

Ummm, not really sure why I can't flip that picture! It's worth the head tilt though, it was super creamy and tasty!

 

 

See y'all soon!

Lyndsey