Chicken spaghetti

Recipe courtesy of Ree Drummond

Chicken Spaghetti

Ingredients

1 whole raw chicken, cut into 8 pieces

1 pound thin spaghetti, broken into 2-inch pieces

2 1/2 cups shredded sharp Cheddar

1/4 cup finely diced green bell pepper

1/4 cup finely diced red bell pepper

1 teaspoon seasoned salt

1/8 to 1/4 teaspoon cayenne pepper

Two 10 3/4-ounce cans cream of mushroom soup

1 medium onion, finely diced

Salt and freshly ground black pepper

Directions

Preheat the oven to 350degrees F.

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.

Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 3/4 cup of the reserved chicken cooking broth, adding an additional cup if needed.

Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)

**I cut the recipe in half and it was still just as good as the big recipe.  Ree really gave us a good recipe, Enjoy!

Caramel Apple Cider

Caramel Apple Cider

1/3 c firmly packed brown sugar

1/3 c heavy whipping cream

1 tsp vanilla extract

4 c apple cider, or apple juice

1 cinnamon stick

Stir together brown sugar and whipping cream in a large sauce pan. Cook, stirring constantly, over medium heat, until it starts to bubble. Stir in vanilla and apple cider, cook 10 min stirring often.

Apple Squares

 APPLE SQUARES

1 3/4 c. sugar

3 eggs

1 c. oil

2 c. flour

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

1 c. chopped nuts

2 c. chopped apples

1/2 tsp. vanilla

Beat sugar, eggs and oil until well blended. Stir together dry ingredients and mix in. Fold in nuts and apples. Bake in greased and floured 9x13 inch pan for 35 to 40 minutes at 350º. Cool and dust with powdered sugar

Oatmeal Cake

Oatmeal Cake

1 1/2 cups hot water

1 cup old fashioned oatmeal

1 cup brown sugar

1 cup white sugar

1/2 cup butter, at room temperature

2 eggs

1 1/3 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

Topping

1/2 cup butter

1 cup brown sugar

1 tablespoon milk

1 cup coconut

INSTRUCTIONS

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.

Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.

Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 35-40 minutes.

For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.

**I found this recipe on Taste and Tell and it looked too good not to share.