Yesterday I promised my favorite recipe for chicken spaghetti (the casserole kind, not the blog kind), but I have to talk a little books first.
I think Linda Sue Park's picture book Bee-bim Bop (reviewed here) would be a wonderful read-aloud for a group. Have any of you librarians or teachers tried it? The kids would love chiming in on the "bee-bim bop!" refrain. The book contains a recipe for the popular Korean rice-and-vegetable dish of the title, so someday I will have to figure out how to work a chicken spaghetti recipe into a children's book of my own. I'll keep you posted. Children (except mine) love chicken spaghetti, and adults tend to eat three helpings.
This is Mrs. Seymour (Puddin') Birdsong's recipe from a Southern City Symphony League cookbook, but that Southern City Symphony refuses to return my calls and requests to reprint the recipe, so I have paraphrased and, yes, made up Mrs. Birdsong's name, above.
1 medium onion, chopped
1 medium bell pepper, chopped
3 tablespoons butter
1 chicken, cooked, deboned, and diced (grocery store deli chickens work great)
1 can (10 3/4-oz.) cream of mushroom soup
1 can (10 3/4-oz.) cream of celery soup
1 jar (2 oz.) pimiento, drained
1 jar (2 1/2-oz.) sliced mushrooms, drained (I saute fresh ones)
1/2 can (6 oz.) black pitted olives, drained and chopped
1 package (16 oz.) long spaghetti, cooked
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Cheddar cheese
Preheat the oven to 375. Saute onion and bell pepper in butter. Then pour in the soups, pimientos, mushrooms, chicken, olives, and spaghetti. Season with the seasonings. Put the
whole gloppy thing melange into a large casserole dish. Top with cheddar cheese. Bake at 375 for 45 minutes, or until cheese is nice and melted.
Book people, thank you for your indulgence. For some time, I have needed to make amends with the Googlers and Yahooers who come here for dinner ideas and leave crying because a blog with a casserole name had no recipes.