A casserole you won’t forget

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!