Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my links.As an Amazon Associate I earn from qualifying purchases.
It’s Thursday. Kind of a ho-hum day. The work week is almost up, then comes the weekend work. Blah. What’s for dinner when you don’t feel like cooking? This is the easiest ever midweek meal. Sure to please even your pickiest of eaters. And…you can cook it like a pro…without breaking the bank!
Easy Thursday Dinner
Ingredients
- 1- 41/2-5 pound roasting hen. OR 3 cups cooked prepared chicken
- 1/2 c butter margarine or butter blend if you prefer
- 2- c onion finely chopped vidalia onions if you can get them are perfect
- 1- ea smallgreen, bell pepper chopped finely
- 1 16 oz loaf Velveeta cheese cut into small cubes
- 1 8 0 z pkg finely shredded monterey jack cheese
- 1 can Rotel brand chilies and tomatoes for the kids use the mild variety, or leave it out all together and substitute one can diced tomatoes.
- 2 cans Cream of Mushroom Soup
- 1 small can chopped mushrooms drained
- 1 can petite english peas drained
- 1/2 tsp salt
- 1-16 oz pkg regular spaghetti cooked AND drained
- TOPPING:
- 1 cup dried seasoned bread crumbs
- 1/4 stick butter softened
- juice of 1/2 lemon
Instructions
- In large Dutch Oven, place hen in with enough water to cover. Bring to a boil over medium high heat, reduce to simmer and ignore for 45 minutes to 1 hour. ( I usually do this the day before, but if you're pressed for time, cooking the same day works). Remove chicken from the pot, reserving the broth. Let cool slightly, pick from bones and chop into bite size pieces. Set aside. If you're using canned or prepared chicken, obviously skip cooking it.
- Preheat oven to 350°, grease a 4-6quart baking dish well.
- In a large skillet, melt butter ,add onions and bell pepper cook just till onion is transparent and peppers are tender (about 5 minutes). Transfer to large mixing bowl unless you have a chef size skillet.
- Add 2 cups of the reserved chicken broth, cheese, rotel (or diced tomato), mushroom soup, salt and chicken. Stir well until cheese is completely melted. Add in spaghetti, mushrooms, and peas and toss well. Turn into prepared casserole dish.
- Stir breadcrumbs, softened butter and lemon juice together. Spoon on to casserole.
- Bake 30 minutes until hot and bubbly.
Bake 30 minutes until hot and bubbly.
Serve with your favorite salad on the side and warm toasty garlic bread.
Easy Cheesy!
@Wizardress: I’m so addicted to this dinner recipe. It even makes great “company” food. They all want the recipe. :-)
My mom makes something similar to this, and you’re right it is not only delish, but easyyy!
My husband loves it, and well, I do too, but my hips don’t, so I’ll have to save it to make for him on the days I’m not around.
Have a fabulous weekend!
Wizardresss last blog post..New People
Hello,
great article.
If you want you can add it to Garlicoon, the Food & Wine network.
Peters last blog post..Humble Recipes added the blog post ‘Looking for Barbecue Recipe Suggestions’