My Halloween themed Chicken Spaghetti, aka "Tricken Boo-sghetti"

There are two great loves in this Texas girl's kitchen that will never change, fancy  culinary degree or not, and they happen to be the romantic combo of..Rotel and Velveeta. 

Too many great things can happen in a pinch with this combo, and number 1... is Chicken Spaghetti. ( or in today's case "Tricken Boo-sghetti)

I've been working on this recipe for YEARS, but the original recipe came from my beautiful Mother. I hope this recipe will do hers justice.

 Love you beautiful Mom.... And away we go!

Shopping list-

1 Whole chicken

1 pound barilla spaghetti 

2 cans Rotel ( one regular one hot?) I added a bonus can for heat 

2 cans cream of chicken soup

1 can cream of mushroom soup

Velveeta 

Onions 3 large 

Celery 4 stalks

A head of garlic (BAM)

Cheddar cheese for topping ( I use tillamook only- medium or sharp) 

Tony's seasoning

Salt and pepper to taste 

Stick of butter (half for veg sauté, half for chicken boil)

Directions -(read through before you start- it might get tricky)

-Boil Whole chicken with 1 stalk celery,1 onion cut in half , a few garlic cloves, pepper, salt, half butter, a little Tony's, pepper and salt. (no need to chop veg, leave large to skim out before you add pasta. Take out when done and let cool then chop chicken. (This will make an awesome broth!)

-1 pound of spaghetti cooked in broth (Cook until almost done, it will finish in the oven) reserving a cup or 2 of pasta water/broth to add to sauce!

In a Dutch oven or very large skillet

1/2 stick butter 

Tony's seasoning

Some kosher salt

1 large onion (or 2 medium) chopped (I use food processor for all)

2 or 3 stalks celery chopped 

2 bell peppers chopped 

5 cloves garlic chopped 

Sautéed until onions are clear 

Add in 2 or 3 cans of Rotel (I use at least 1 hot in this combo) 

 Sauté 2 minutes then add...

2 cans cream of mushroom

1 can cream of chicken

1/2 block velveeta

Simmer until creamy

Add pasta with a couple of cups of pasta water/broth 

Mix in chopped chicken 

Transfer to casserole dish, top with cheddar cheese (medium or sharp tillamook)

Bake at 350 till golden and bubbly

Peace, Love, and Trickin..

Julie

Mom and I with out ears in full sparkle... Disneyworld, June 2015

My boo-tiful niece and I ain't afraid of no ghost...(just kidding, we are terrified)

Stuffed Bell Peppers

"The Best Super Cheesy Stuffed Bell Peppers"

2 pounds ground chuck 

1 large onion diced

1 green bell pepper pepper

4 garlic cloves minced 

2 cans tomato soup

1 can Rotel

1 large block medium cheddar cheese; grated ( I am all about Tillamook medium cheddar, it's the best!!!)

Deli Deluxe American cheese slices -optional (top peppers with this first and cheddar on top of American)

4 cups cooked rice 

(or omit rice and add 4 cups of your favorite steamed veggies, beans, or other grains. I love steamed squash and zucchini instead of rice, but make sure to drain all the water out before adding into the mix)

Pat of butter

Creole seasoning to taste 

Salt and white pepper 

(A dash of Tabasco never hurt anybody)

6-8 Assorted color bell peppers 

(Poblanos are very tasty in this recipe) 

Cut tops of bell peppers and hollow out. Submerge in a pot of water and boil for 15-20 minutes to soften.

*poblanos only need around 5 minutes 

(This would be the time to cook your rice, or do the boil the bag, or whatever) 

In a large skillet, set to medium heat, throw in butter, ground beef, onion, and bell pepper, garlic, season with creole seasoning, and cook until beef is brown.

After beef is nice and brown, drain most of the fat off, and then add soups and rotel. Season with some more seasonings, salt and pepper, and TASTE. 

Bring to medium high heat and simmer for 5 minutes. Taste again!

Add rice, stir, then add 2 handfuls of grated cheese. Taste, and adjust seasonings as needed. 

In a casserole dish or large cast iron pan, stuff peppers and stand them up side by side. (If I have extra filling, I scoop it into the dish to help the peppers stand up) 

Top with cheese and bake at 350 until cheese is golden and bubbly. 

-I have also changed my own life and served these on top of cheesy green cheese grits. 

This is a super quick version adapted from a favorite recipe from Texas' best chef, Chef John Bonnell. (Bonnellstexas.com)

1/2 cup minced onion

3 garlic cloves 

Half stick of butter (yep)

Creole seasoning to taste 

Sauté until onions are clear 

Add 1 can green chiles 

Add 1 cup chicken broth

Add 1 cup heavy cream (oh yeah)

Bring to *ALMOST* boil (don't ruin the heavy cream) 

Add 1/2 cup quick cooking grits, a couple pinches of salt, (and a dash of Tabasco never hurt anybody;) and whisk for 5 minutes. Turn off heat. 

Add 1 cup medium cheddar cheese.

Stir and serve hot. 

You will want to jump in the pan when you taste these!

Stuff yourself and think of me,

Chef Julie 

 Me and Bae 

NOLA 

November, 2014