Quick and Delicious Chicken Spaghetti

This is a recipe I had posted a link to before but wanted to share with you all how I make it. It is so easy and delicious. I can come home from work and easily prepare it and have a fast and delicious dinner.

-8 oz. angel hair pasta
-Canned chicken-I just used one small can, it’s really how much chicken you prefer in your casserole
-1 can cream of chicken soup
-1 can cream of mushroom soup
-1 can (10 oz) Rotel diced tomatoes and green chiles, undrained (I use mild but this can be whatever you prefer)
-16 oz. sour cream- the recipe I got this from calls for 8, I like mine extra creamy so I use 16.
-Sprinkling of Parmesan or Mexican Blend Cheese (I use the Great Value, Fiesta Blend Cheese)

Boil Pasta and drain
Mix into pasta all other ingredients, except the cheese
Place in a 9×13 casserole dish
Cover with foil and bake on 350 for 30 minutes or until warm and bubbly
Remove from oven, uncover, sprinkle with cheese and return to oven to melt cheese

Serves 4
Is also great leftover!

And then it is ready. It is so delicious and so easy!


Adapted from: The Boomer Brief


Three Cheese Pasta Bake and a Guest Post!

Today I am so excited to share with you guys that I have been given the honor of doing my first guest posting on another blog. Like Mother, Like Daughter is a great blog that shares all kinds of yummy recipes. I have found my new favorite meal from this blog Creamy Chicken and Broccoli over Rice which we are still having almost every week.

I wanted to share a recipe with you guys that we had on Sunday night. It is all about pasta and cheese, lots of cheeses. We found the combination of cheeses to be a little much but some people could love this combo. I added a few things to it and even feel like a few variations on this recipe would be good as well.

-1 (16 oz) package ziti
-2 (10 oz) containers refrigerated Alfredo sauce
-1 (8 oz) container sour cream
-1 (15 oz. container ricotta cheese
-2 large eggs, lightly beaten
-1/4 cup grated Parmesan cheese
-1/4 cup chopped fresh parsley
-1 1/2 cups mozzarella cheese
{Optional} – This is what I added to it
-chopped pineapple
-chopped bell peppers (I sautéed mine but that is optional)
-canned chicken

Prepare ziti according to package directions; drain and return to pot
Add chopped pineapple, chicken and bell peppers

Stir together Alfredo sauce and sour cream and toss with ziti until evenly coated
Spoon half the mixture into a lightly greased 13 x 9 inch baking dish

Stir together ricotta cheese and next 3 ingredients; spread over pasta mixture in baking dish
Spoon remaining pasta mixture over ricotta cheese layer; sprinkle with mozzarella cheese

Bake at 350 for 30 minutes or until bubbly

We had this dish and Tyler gave it a 6.5 but I wanted to share because I feel like there are people who would love it. I also thought it could have been really good before you added the ricotta cheese mixture. When reading the reviews on the recipe I also saw people who had substituted cottage cheese for the ricotta. I think there are many versions of this recipe that could be delicious. I hope you enjoy it and let me know if you make your own version of it!

Source: Southern Living




Yummy Pineapple Casserole

Pineapple, Cheese, and Ritz Crackers. Can you say YUM! That’s what I say whenever I think about this side dish. It is a family favorite and we had it the other night with our Poppyseed Chicken Casserole. I got this recipe from my mom.


2 (2o oz) cans pineapple chunks, drained
1 cup sugar
6 T. flour
6 T. pineapple juice
2 cup grated cheddar cheese
1/2 cup of melted butter
1 cup Ritz Cracker crumbs


1. Butter Casserole Dish
2. Mix together sugar, flour and pineapple juice
3. Pour into casserole dish
4. Spoon pineapple over mixture
5. Cover with grated cheese
6. Mix crumbs and melted butter together and sprinkle over cheese
7. Bake at 350 got 45 minutes

-This recipe can also be halved and baked for 25-30 minutes. I usually halve it when I am making for just Tyler and myself. It would be enough for 4 people when halved.


Delicious Zucchini Pie

We have a snow day here! Hooray! So I am using the time to catch up on things and Tyler is here working hard from home. This is a day that it’s nice to have a job that you can’t take home with you.

So I thought I would share my Zucchini Pie recipe. I got this recipe from my mom. I have been enjoying it for years, I’ve used it in my nanny job and found it kid-friendly (for the not too picky child) and it’s husband friendly as it is my husbands most requested meal!

-1/2 lb. sausage or ground beef (I always use ground beef)
-4 cups thinly sliced Zucchini (2 big ones)
-Onion (I usually leave the onion out because if you have not noticed, I hate chopping onions)
-1/2 cup margarine
-2 T. parsley flakes
-1/2 t. salt
-1/2 t. pepper
-1/4 t. garlic powder
-1/4 t. basil
-1/4 t. oregano
-2 eggs
-1 8 oz pkg. mozzarella cheese
-1 pkg. Pillsbury crescent dinner rolls

-Brown ground beef
-Separately- cook and stir thinly sliced Zucchini, chopped onion, and 1/2 cup margarine for 10 minutes
-Stir in -parsley, salt, pepper, garlic powder, basil and oregano
-Add and combine 2 beaten eggs, mozzarella cheese and browned ground beef

Crust: Line pie tin with crescent rolls and place in oven at 350 for 10 minutes to pre-cook the crust

-Pour mixture into crust
-Bake at 350 for 18-20 minutes
-Let stand 10 minutes before serving

Hopefully that made sense! If not leave a comment with questions. We always have this meal with rice. It is great mixed in with the rice and with a little applesauce on the side. I’m like a kid in that I love applesauce with all of my meals.