Midterm week. This is how I deal. To get my mind of Shakespeare for an hour, I cook. Not your every day cooking; I need comfort food.
Cheesy Green Beans and Chicken Spaghetti are the absolute most comforting thing I can think of. It puts me right back in my grandmother’s house for Sunday dinners.
Cheesy green beans are magic. Joseph once said they shouldn’t be considered a vegetable and need to be classified as dessert instead. So, so, so good. If I could recommend any one dish to every person I know, this would be it.
I know it’s red, but I promise this is chicken spaghetti. And it’s delicious. These leftovers are all I’ve eaten for the last four days, and I’m a very happy girl right now.
1 chicken (I ususally either use left-over pieces in my freezer or a grocery store Rotisserie chicken)
16 oz. spaghetti
2 Tbs olive oil
1 large onion, chopped
1 green pepper, chopped
4 stalks celery, thinly sliced
1 clove garlic, minced
1 can cream of mushroom soup
2 cans tomato soup
If cooking chicken yourself, boil chicken with 3 bouillon cubes; bone and cut into small pieces. If using store-bought chicken, dice and set aside.
Cook spaghetti in chicken stock (Since I did not boil the chicken myself, I poured some of the grease into my pot of water for the spaghetti, yum).
To make sauce, saute onion, green pepper, celery, and garlic in hot olive oil until soft. Add soups, Tabasco, and Worcestershire sauce. Cook slowly for 1 hour, stirring frequently. (Yes, there are no measurements there; that’s not how my family cooks! But I measured as I was pouring in and think 3-4 Tbs of Worcestershire sauce will give you the flavor I like. The Tabasco just adds a bit of a bite, so pour a few drops in, taste, and repeat.)
Toss together spaghetti, sauce, and chicken.
Cheesy Green Beans
Two or three cans of green beans
One small onion
Drain green beans. Chop one onion in rings and place on top of green beans in a casserole dish. Bake in microwave for 10 minutes on high; stir in the onions and cook for another 10 minutes. VERY IMPORTANT: drain the juices from the green beans. Slice Velveeta in 1/4-inch slices; place on top of green beans, cover, let melt, and stir in.
To celebrate the end of my week, I’m headed out to Anthropologie today to buy something beautiful and much too expensive.