Recipe : Pat's Chicken

This recipe was passed down to me by my grandmother.  She got it from her nephew's first wife - her name was Pat.  Thus....Pat's Chicken!

Cook one whole chicken.  Either boil or roast, or use a rotissiere chicken.  Debone chicken.

Cook 1 lb. spaghetti according to package directions.

Cut one head of broccoli into florets.

Mix together:

1 can cream of chicken soup
1 can cheddar cheese soup
1 c milk
1 small jar pimientos (optional)

In a 9x13" pan, layer chicken, spaghetti, then broccoli.  Pour  soup mixture over the top. 

Bake at 350 degrees for 55 minutes. 

Note :  I mix all of the ingredients together and place in a crockpot on HIGH for one hour, the lower the crockpot to LOW until ready to serve.

Recipe : Mexican Chicken Alfredo

Adapted from Taste of Home, August/September issue

This is one of those "make it once, serve it twice" recipes.  If you want that version of the recipe, click above.  Below is for one 8x8" recipe.

1/2 box (16 oz) box or gemilli or spiral pasta
1 lbs boneless skinless chicken breast, cubed and cooked
1/2 medium onion, chopped or 1 tbsp dried onion flakes
1/8 tsp salt
1/8 tsp pepper
1 tbsp oil
1 jar Alfredo sauce (I use Ragu's Light Alfredo)
1/2 c shredded cheddar cheese (or Taco or Mexican blend)
1/2 c salsa
1/8 c milk
1 tsp taco seasoning

Cook pasta according to directions, drain and set aside.

In a mixing bowl, combine chicken, onion, salt and pepper.  Add Alfredo sauce, salsa, milk and taco seasoning and stir to coat.  Add cooked pasta and stir to coat.  Add cheese and stir to combine.

Spray an 8x8" baking dish with non-stick spray.  Pour in chicken and pasta mixture.  

Bake covered at 350 degrees for 30 - 35 minutes.  

Notes:
*I served topped with extra cheese.