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Tuesday, July 23, 2013

Chicken Ala-gone

This is a recipe from my tried and true archives....  I have made it so many times, I couldn't count them... It is something I turn to when I need to take a meal to someone in time of need, like a death in the family, or a new baby, or when someone is recovering from a surgery.... It is one of the oh so good comfort food type of meal.  It is one of those casseroles that even picky eaters, young and old seem to like.  If you pair it with a nice crisp green salad, and some brownies, you have a perfect meal to drop off and make someone feel special, and all three dishes can be thrown together in a small amount of time.

I hope you enjoy this dish as much as my family does...

Chicken Ala-Gone

1 lb. pkg. thin spaghetti noodles
1 large can cream of chicken soup (26 oz size or 3-small 10.5 oz size)
1 cup sour cream
2 cups cooked and diced chicken breast
1-2 stalks celery chopped fine
2-3 carrots peeled and sliced in thin coins
½-1 cup frozen peas or more if you really like them
½ tsp. garlic pd. Or 1 clove minced garlic
½ tsp onion pd.
Liberal dash of paprika

Peel carrots, and slice into coins
Chop celery

Bring water to boil for spaghetti, add carrots, and celery with the noodles and cook specified time on box.

Drain noodles and veggies into colander that you have placed the frozen peas (they will cook by the hot liquid pouring over them, and not get soggy).  When completely drained, place noodle mixture into a greased 9X13 pan.

In a large sauce pan heat cream of chicken soup with ½ can of water until very warm, you might need to use a whisk to remove lumps. Add seasoning, and when all lumps are gone and soup is heated, add the chicken breast and sour cream just until completely blended.

Ladle mixture over the top of the noodles, and work in the sauce and chicken with spoon to get it distributed throughout.

Bake 350 until top is lightly browned, Or until heated through, about 30min.

You can also add a layer of shredded cheese to the top before baking, for those who love cheese.

** In place of garlic and onion, I usually use 1-2 tsp Canadian steak seasoning from Sam’s Club.  It is a blend of garlic and spices. 


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