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Here is a recipe that I found on The Pioneer Woman website. I love Ree Drumond and the way she writes and photographs all of her recipes. I did alter this a bit. I thought I had more soup than I had and I wanted to beef up the chicken. The original recipe can be found here.
This is my version which is very close to the original. I cooked the chicken in a large glass casserole. Since I am oh so lazy I shredded the meat in the same casserole and used it to mix ingredients. I even used it to bake once I had removed half. Easy cleanup!
Chicken Spaghetti - Ree Drumond
Ingredientsharp Cheddar Cheese
- 6 green peppers (I ended up needing 7)
- 2 lbs. ground lean beef
- 2 cups breadcrumbs
- 2 (28-ounce) cans Hunts diced tomatoes with basil, garlic and oregano (1 to be used now and 1 for when final meal is cooked)
- 4 cloves garlic, minced
- 2 egg2
- 2 small onion, chopped
- 2 tablespoons chopped sage leaves
- A few dashes Worcestershire sauce - 6 dashes
- Salt and freshly ground black pepper
- 1 tablespoon oil
- Vegetable oil, for frying
Preheat oven to 400 degrees F.
Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, bread, 1 can of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes.
To Freeze: Do not brown. Transfer after preparation immediately to a freezer bag. Freeze for 3 months. Once ready to serve thaw in the fridge. Follow above directions.