Chicken-Spaghetti Casserole

    I can't say I have always considered myself a cook, or for that matter, even liked cooking. I made a home-cooked meal maybe once or twice a week and certainly never thought of myself as any good.  We ate frozen pizzas and boxed macaroni and cheese (which we still do from time to time). That all changed when I acquired this gem:

  

    The credit should all go to my husband, really, since he was the one that bought me this amazing cookbook/magazine.  Not wanting to walk out of the bookstore with only something for himself, he chose this for me.  He had no idea what was to follow.

    All the recipes looked delicious - and easy.  Which they were.  Every recipe we tried from this cookbook/magazine was easy to make, turned out as pictured, and was delicious.  Hey, maybe I was a good cook! 

    I don't cook solely from this cookbook/magazine anymore, but it gave me the confidence to venture out a little more into the world of cooking - and eventually led to my use of cast iron cookware.  I still don't think of myself as a great cook, but I certainly have more confidence in my ability to make a delicious meal.  So much confidence, in fact, that I started this blog!  

    My goal is to share my delicious, newly discovered/perfected, easy recipes with you!  If I can make them, so can you.  Here's your first recipe:

Chicken-Spaghetti Casserole 

Makes: 10-12 servings

2 cups shredded chicken, cooked

2 tablespoon olive oil

1 medium onion, chopped
1 cup chopped celery
1 tablespoon minced garlic
1 (12 oz or 10 oz) jar chicken gravy
1 (16 oz) package spaghetti, cooked
2 (10 oz) cans tomatoes with green chiles, undrained (I prefer Rotel)
2 cups shredded cheddar cheese (or mixture of whatever shredded cheese you have on hand)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 sleeve round crackers, crushed

1.  Preheat oven to 350 degrees.
2. In a medium saucepan or skillet, heat olive oil over medium heat. Add onion, celery, and minced garlic. Cook until onion is translucent and celery is softened.
3. In a LARGE bowl (I have to use a giant pot), combine cooked spaghetti, cooked chicken, onion mixture, gravy, tomatoes, cheese, salt, and pepper. 
4. Pout into a 9x13 glass baking dish and top with crushed crackers.
5. Cover loosely with aluminum foil and bake for 20 minutes.
6. Remove foil and bake for an additional 10 minutes.

Enjoy!