I’ve been stopping by The Pioneer Woman’s website from time to time. I’m sure you’re familiar with her. If you aren’t, then I suspect you’ve been living (under a rock?) I’m drawn to her recipes, stories, photographs, and photographing tips. Without question, she is a very talented and creative person. I know she doesn’t need a small time blogger like myself promoting her, she does well enough all on her own. But…..
Yesterday, she posted a recipe for a Creamy Chicken Spaghetti Casserole. The moment I saw the ingredients and her mouth-watering photo’s I knew I was going to be making it for dinner.
I did make a few adaptations to the recipe. I used a lighter margarine, not butter, used parmesan cheese from the jar, and added 2 small garlic cloves of crushed garlic to the mushrooms as they were browning. I also bought a store roasted chicken to save time, I used vermicelli instead of thin spaghetti, and I used skim milk instead of whole. The biggest change I made was cutting the amount of spaghetti (vermicelli) the recipe called for in half, and increasing the chicken by 1 extra cup. I think if I had used more vermicelli the casserole wouldn’t have been creamy enough. Remember I used light margarine, and skim milk.
This casserole is a keeper! It’s so delicious that I’m adding it to my tried-and true recipes. Talk about comfort food – oh man!