Foreign Chicken

No, this isn't the turned down and muted version of my Chinese chicken blog. This is a recipe post. I love those.

You get a twofer today. I was blabbing about making Mexican chicken and darn it, it's time. It's this wondeful little dish made with RoTel, cheese, chips, and, of course, chicken. As soon as I get my dishes out of my sink and into the dishwasher, I'll start thawing the aforementioned chicken. This one brings back lots of good memories. Mom only made this one a couple of times. I will have to say, it isn't the prettiest dish I've ever made. But, you'll just have to face that when you get there. It is, however, quite the tasty dish. I'm pretty sure the recipe came off the back of a can of RoTel. You can find some pretty easy recipes on the back of soup cans and condiment bottles. If anyone knows where this really came from, I would love to give credit where credit is due.

The second dish is chicken spaghetti. My Aunt Kathy used to make this. My Aunt Kathy is who led me, for the most part, to be a great cook. I didn't just want to be good, I wanted to be great. This recipe brings back warm, fuzzy feelings and lots of family memories. I can remember the first time I had it was in the back "apartment" of my uncle's store. All the spice and flavor and yumminess. I make this as often as I can get away with. It makes quite a bit, so I usually end up freezing some for another time. I've thought about making it into popsicles. That would be too good. I'm not sure where this came from other than my aunt. Again, I would like to give proper credit if anyone knows.

Don't be alarmed by the number of ingredients. That is one of the first things that will make you turn the page of the cook book and overlook a really great find. Group your ingredients. Put all spices in one group, liquid ingredients, veggies, whatever. Slow and steady wins the race. That and you only need a little of this and a little of that. I don't think I change them that much that it would warrant changes to follow, but if I think of something, I'll let you know. Here we go.

Mexican Chicken

Boil and debone 1 chicken. Cool, cut into small pieces.

Mix together:

1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 can RoTel

In a pan, layer chiken, 1 8oz. pkg Tostitos, 1 grated medium sized onion, and shredded cheddar cheese. Pour soup mixture over the top. Bake 350 degrees for 30 minutes.

There is nothing I change. You don't have to use a whole chicken. You could use pieces, a whole cut up chicken, or even turkey instead. That might be interesting. And save the stock for future cooking.


Chicken Spaghetti

1 large chicken
1 large white onion
1 bell pepper, chopped
1 stalk celery, chopped
mushrooms, chopped
4 sections garlic, chopped
1 bay leaf
1 can tomato soup
1 can tomato sauce
1 can tomato paste
2 Tbls Worchestershire
2 Tbls hot sauce
3 C chicken broth

Boil chicken until tender. Cool and debone. Saute onions, pepper, celery, and garlic. Combine remaining ingredients in a large saucepan. Add veggies and chicken. Simmer on lowest heat for 1 1/2 hours.

This is another one I don't change. Again, if you don't have a whole chicken, use whatvever pieces you like or a whole cut up chicken. It does have a little kick to it, and is best served warm with lots of garlic bread and napkins.

I'm not sure when or how I started doing recipe posts, but I really enjoy them. Some of these bring back memories of family gatherings and the shared love of food around a table. My Aunt Kathy was like McGyver, but in a culinary sense. She could go into a kitchen with half a clue and a salt shaker and come out with a meal fit for royalty. A little of this, a little of that, and don't forget that extra sprinkle of love. That's how I show my love, too. So if you have been to my house, I have probably fed you, and fed you way too much. That's my way. If I didn't feed you, well, you know what that means.

Have a great day.