On The Menu: Chicken Spaghetti & Peanut Butter Cake

{image via Paula Deen}

We spent some time at the farm this weekend which is always my excuse to try out new recipes or old favorites that are not necessarily diet friendly.  I love splurging on the weekends!  I tried Paula Deen's Chicken Spaghetti which was divine and came up with an easy peanut butter cake recipe.  Here are the recipes from our menu...

Paula Deen's Chicken Spaghetti
{with slight variations}

1/4 cup plus 2 tbsp butter, divided
1 cup chopped onion
1 cup chopped celery
1 (8 oz) package sliced fresh mushrooms
1 (14 oz) can chicken broth
1 (10 3/4 oz) can cream of chicken soup
1 (10 oz) can diced tomatoes with green chiles, drained...I used Rotel
1/2 cup sour cream
1 tsp House Seasoning (recipe follows; basically a dash of s&p and garlic powder)
3 1/2 cups cooked chicken...use a pre-cooked rotisserie chicken; much easier!
2 cups shredded sharp cheddar cheese
1 (12 oz) box angel hair pasta, cooked according to package directions
3/4 cup panko or Progresso bread crumbs
1 tbsp butter, melted

Preheat oven to 350.  Spray a 13x9 inch baking dish with nonstick cooking spray.

In a medium skillet, melt 1/4 cup butter over medium high heat.  Add onion, celery and mushrooms; saute for 5 to 6 minutes or just until vegetables are tender.  

In a large bowl, combine onion mixture, broth, both soups, Rotel, sour cream and house seasoning.  Add pasta, tossing gently to coat.  Spoon mixture into prepared baking dish.

In a small bowl, combine bread crumbs and 2 tbsp melted butter.  Sprinkle evenly over casserole.  Bake for 30 to 40 minutes or until hot and bubble.  

House Seasoning
{makes 1/2 cup}

1 cup salt
1/4 cup ground black pepper
1/4 garlic powder

In a small bowl, combine all ingredients and store in an airtight container for up to 6 months.

Peanut Butter cake with Peanut Butter Frosting

1 box yellow cake mix
3/4 cup peanut butter

Preheat oven to 350 degrees.  Grease muffin or cake tins.

Prepare cake mix acording to package directions.  Add peanut butter and blend with a mixer on low.  Spoon into muffin or cake tin. 

After cake has cooled, add 1/4 cup peanut butter to your favorite homemade chocolate icing or to 1 can chocolate icing (that's what I did) and blend with a mixer in low.

These were delicious!!!

Along with the chicken spaghetti, I served a simple salad.  This was an easy menu that did not take too much time away from family time and it serves a crowd.  Enjoy!

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