Are you in a dinner rut? In need of some new, simple recipes you can make for a weeknight meal? It’s Iowa City Moms Blog to the rescue! This week we’re sharing some of our favorite weeknight recipes that are family-approved! Be sure to check the blog each day, pin the recipes so you have them whenever you need them, make your grocery list, and get to cooking!! Happy Dinnertime!!
Adapted from thepioneerwoman.com
A twist on spaghetti! Great for weeknights, a make ahead freezer meal or perfect to take to your friend who just had a baby!
2 cups cooked chicken (I used 1 lb. boneless chicken tenders)
3 cups dry spaghetti
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
¼ cup diced onion
1 ½ cups chicken broth
1 tablespoon Grill Mates Montreal Chicken Seasoning
Salt and Pepper to taste
1 cup additional grated sharp cheddar cheese
Add 1 tablespoon cooking oil to frying pan. Add chicken to pan and season with Montreal Chicken Seasoning (I highly recommend this seasoning! We use it when we fry or grill chicken). Cook chicken over medium-high heat until no longer pink. Cut chicken into bite size pieces.
Boil water in large pot. Once boiling add spaghetti noodles to pot. Boil 7-8 minutes or until al dente (do not overcook!) then drain. Return noodles to pot or a large mixing bowl.
Combine noodles, cream of mushroom soup, chicken, onion, 2 cups cheese, chicken broth (you want a creamy but not soupy texture) and salt & pepper. Put mixture into 9 X 13 baking pan or divide into 2 smaller square baking pans and top with additional 1 cup shredded cheese.
Bake in 350 degree oven for 35-45 minutes until bubbly and cheese is melted.
*In preparation for the arrival of baby #2, I made this casserole ahead of time and froze it in two pans. Remember to thaw it for 24 hours before baking! It was so yummy! My toddler ate it and had seconds! Enjoy!
**Looking for more dinner ideas? Be sure to check out some of ICMB’s favorite recipes!