Sunday, 4 March 2018

Spicy Chicken Spagetti

My kids love casseroles and we have been enjoying this one for a few years. This is a very quick and easy casserole to throw together. The recipe calls for canned Rotel which is not available in Canada. Rotel is just diced tomatoes and chilies. When I go to the states I usually try and source some out and stick my pantry. If you do not have Rotel than just substitute with your favourite salsa. My family likes it spicy so I use hot salsa if I don't have Rotel on hand.

Serves 6-8


1 lb pasta – cooked

1 lb chicken breast cut into bite sized pieces

1-2 TBS vegetable oil to cook the chicken

2 TBS butter

12-16 oz Velveeta 

1 cup milk

1 10 oz can Rotel (tomatoes & chilies) or Salsa

1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery)

1/2 tsp cumin

2 TBS sriracha or other hot sauce

1 cup Panko or other bread crumbs

1 cup grated cheese (I used a cheddar & mozzarella mix)

S&P to taste


Cook & drain the pasta.

Heat oil in a frying pan & cook the chicken pieces.

Melt the butter in a deep stock pot. Add the Velveeta, Rotel or Salsa, soup, milk, hot sauce & cumin & melt it all together over med-high heat. Add the chicken. Toss it with the pasta. I added about 1 TBS of black pepper here. You add S&P to taste.

Grease a casserole dish & put the chicken spaghetti in it. Top with grated cheese & bread crumbs.

Cook at 350 for about 30 minutes or until the cheese is bubbling & the bread crumbs brown a bit.

Heat the vegetable oil in a frying pan. Cook the chicken.

In large saucepan heat the butter.

Add Velveeta, Rotel or Salsa, soup, milk, hot sauce and cumin.

Melt all the ingredients together. Add the chicken.Season with salt and pepper. 

Cook the spaghetti noodles.

Add spaghetti to the chicken mixture. Stir to combine.

Pour into a greased casserole dish.

Sprinkle grated cheese and panko crumbs over top.

Cook in 350 degree oven for approximately 30 minutes.


Wednesday, 14 February 2018

Kung Pao Chicken

This is another recipe from one of my favourite cookbook authors "Pioneer Woman", spicy chicken, peanuts and vegetables scattered over noodles.This dish is easy to put together and well loved by all who try it.

Sunday, 31 December 2017


This is an excellent recipe. I found it in the Edmonton Journal and it has been my favourite ever since. A single recipe makes about 55 perogies. I always double the recipe. Just remember if you double the recipe you need to divide the dough into four sections. I like to pan fry my perogies after boiling them because they get such a nice crispy exterior. I top with sauteed onions and a dollop of sour cream. Simple but heavenly!

Wednesday, 29 November 2017

Maraschino Brownie Cookies

If you are a fan of brownies and cherries you’ve got to try these cookies. Fudgy, brownie-like cookies topped with a sweet cherry with a drizzle of cherry infused chocolate frosting - YUM!.

Friday, 27 October 2017

Chicken Burritos

I have been making these easy delicious chicken burritos for years and wanting to post the recipe but every time I make them I cannot for the life of me take a good photo. The photos never do the burrito justice. I take from every angle and still I fall short. I decided these are too good to not post because of a photo.I found this recipe in one of my Best of Bridge recipe books.
My son Leelyn could live on these and his face always lights up when he spots the casserole pan full of burritos. In fact, my whole family likes these too. They are filled with a cheesy, creamy chicken mixture and then rolled up into a nice neat package. We like to eat them with all the fixings. Hope you like them too!