Chicken Spaghetti

This is a family favorite - we had it this week and my hubby told me this is something that he could eat once a week! It also freezes really well, so when I do make it I make sure to double or triple the batch. It is such a unique twist on traditional spaghetti, if you make it please leave me a comment and let me know what you think. 

Ingredients:

4 cups cubed cooked chicken 

 2 cans (10-3/4 ounces each) condensed cream of mushroom soup undiluted 

 2-1/2 cups chicken broth

 1 medium green pepper, chopped 

 1 medium onion, chopped 

 2 celery ribs, chopped 

 2 Tbs dried parsley flakes 

 1/2 tsp salt 

 1/2 tsp pepper 

 1 lb Velveeta, cubed 

 1 package (12 ounces) spaghetti, cooked and drained 

 1 can (2-1/4 ounces) sliced ripe olives, optional

Directions:

In a soup kettle or Dutch Oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. Transfer to two greased 11-in. x 7-in. x 2-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each). Servings: 10

Overnight Caramel French Toast

This is one of my family's favorite recipes. We make it every few months not only because it's easy but delicious as well. You have to try this one - no need for syrup as the caramel glaze is perfect on the top (once you invert the pieces after baking). Enjoy! 

INGREDIENTS:

1 cup packed brown sugar 

1/2 cup butter 

2 tablespoons light corn syrup 

12 slices bread 

1/4 cup sugar 

1 teaspoon ground cinnamon, divided

 6 eggs 

1 1/2 cups milk 

1 teaspoon vanilla extract 

DIRECTIONS 

In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside. 

In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. 

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes.