Easy Chicken Spaghetti

Since working overnights for my store’s Inventory Prep Team, I have needed quick and simple, yet filling recipes for dinner. Thankfully, after the 16th I will be back dayside, but at the moment things have been tough. Maybe it’s simply my body trying to adjust, but something has got to give. Tonight, I will be making an old favorite recipe and wanted to share it with you all. Chicken Spaghetti is both super easy to make and equally delicious! There is two ways to cook this, so I will share with you both ways and you can pick which is easiest for you! Let’s get started shall we?

Easy Chicken Spaghetti

Ingredients

1 (16 oz) Spaghetti Noodles Box

2 cups. Cooked Chicken (diced)

2 (10 ounce) cans. Cream of Chicken Soup (undiluted)

1 cup. Salsa

1 cup. Sour Cream

2 cups. Mexican Cheese Blend (or whatever cheese blend you like most)

1 tsp. Taco Seasoning

1 tsp. Garlic Powder

1/2 tsp. Paprika, Onion Powder

1/2 cup. Red Green Pepper (diced)

1/2 cup. Green Diced Pepper (diced)

1 cup. Cooked Broccoli

Cilantro (chopped; optional)

Directions for Baking Dish

Step One: Preheat oven to 350 degrees and cook noodles via the directions on the package. Once finished, drain.

Step Two: In a large bowl mix all ingredients together including noodles and stir to combine.

Step Three: Pour into a 9×13 sprayed baking dish and top with an extra 1/2 cup of cheese and the chopped cilantro.

Step Four: Cover with foil and cook in the oven for roughly 30 minutes or until cheese begins to bubble.

Step Five: Carefully scoop mixture onto plates or into bowls (your preference) and allow mixture to sit for 4-5 minutes before sitting to cool down.

Directions for Crock-Pot

Step One: Combine all ingredients into the crockpot except for the noodles.

Step Two: Allow mixture to cook on High for 3.5 – 4 hours to allow chicken to cook through.

Step Three: Cook spaghetti noodles; drain.

Step Four: Pour in the cooked noodles and 1/2 cup extra cheese and stir.

Step Five: Allow ingredients to cook for an extra 25 – 30 minutes.

Step Six: Carefully scoop mixture onto plates or into bowls and serve. Enjoy!

*Note – Mixture will be hot so allow about 4-5 minutes for cooling unless you can handle the heat.

Recipe Credit: http://www.cookingfromtheheart.blog

Original Recipe Credit: http://www.lilluna.com

Original Recipe Link: https://lilluna.com/chicken-spaghetti/

Miyabi Japanese Onion Soup

Commonly referred to as Clear Soup here in the U.S. it is a soup for the ages. Traditionally, this soup is known as, Miyabi Soup and/or Japanese Onion Soup. Personally, I love to make it whenever I am feeling under-the-weather, per se. It’s equally perfect as a “starter soup” before your main course. Having recently visited our local Japanese Steakhouse it inspired me to share with you all my favorite recipe, since I have had several requests.

The recipe I plan to share with you is by no means plant-based. With this being said; however, my next post will will be a vegan/gluten free version of a similar recipe specifically for my plant-based followers. For those following this recipe, it should be noted that the appearance of your soup will be based off of the brand broths you choose to use. This recipe can also be made days in advanced to allow for a stronger flavor like you find within the restaurants. Enjoy!

Japanese Clear Onion Soup

Ingredients

  • 2 teaspoons sesame oil (or peanut oil)
  • 8 cups chicken broth
  • 4 cups beef broth
  • 4 cups water
  • 1 large sweet onion, peeled and cut into wedges
  • 3 cloves garlic, peeled and smashed
  • 2 large carrots, cut into chunks
  • 2 inch piece fresh ginger, sliced
  • 4 whole scallions, chopped
  • 10 button mushrooms, sliced thin
  • salt

Directions

Step One: Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.

Step Two: Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.

Step Three: Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.

Step Four: To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.

Recipe Credit: http://www.aspicyperspective.com

Original Recipe Link: https://www.aspicyperspective.com/japanese-clear-soup-recipe/