Fill a 12-quart stock pot 2/3 full with water. Bring the water to a boil.
Add one teaspoon of the salt.
Carefully place the chicken in the boiling water. Reduce the heat to medium and boil until chicken is cooked through, about 20 minutes. Remove the chicken from the pot and set aside to cool, but don’t discard the water. Once the chicken is cool enough to handle, pull it apart and shred it.
Bring the water back to a boil. Add the remaining teaspoon of salt. Add the spaghetti and cook the noodles according to package directions. Before draining the pasta, ladle out one cup of the cooking water and set aside. Drain the pasta.
In the same pot, melt the butter over medium heat. Sauté the bell pepper and onion until tender, about 5-7 minutes.
Chop the Velveeta into smaller pieces and add it to the pot. Pour in the Rotel tomatoes with juice. Add the pasta and shredded chicken. Stir everything to combine. If the mixture seems too thick, add a little bit of the reserved cooking water to thin it out.
Preheat the oven to 350 degrees.
Spread the pasta mixture into the bottom of one 9 x 13 x 2-inch casserole dish or two 8 x 8-inch casserole dishes.
Top the chicken spaghetti with the shredded cheese. Bake for 20-30 minutes until the cheese is melted and the casserole is cooked through.
Pie crust dough for one 9-inch pie plate or tart pan if using mini tart pans, you will need two crusts
6 bacon strips cooked and crumbled
8 ounces pepper jack cheese grated
4 eggs slightly beaten
1 cup heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper
6 fresh asparagus stalks trimmed
Gently fit pie crust dough to pie plate or tart pan. Trim or flute edges. Place pan in the refrigerator and chill dough for 30 minutes.
In the meantime, preheat oven to 350 degrees. Remove pan from refrigerator. Line each crust with waxed paper and fill shells with pie plates or dried bean. Bake crusts for about 12-14 minutes, remove weights or beans, then bake for an additional 8-10 minutes until crusts are golden brown. Remove pre-baked shell from the oven and allow to cool slightly on a wire rack. Do not turn off the oven.
In a large bowl, combine bacon and cheese. Add eggs, milk, salt, and pepper and mix until well-combined. Pour mixture into prebaked pie shell. Carefully arrange the asparagus in a circular pattern or if making mini quiches, place one asparagus in the center of each quiche.
Return quiche to the oven and bake for 35-40 minutes or until the top are slightly browned and the middle of the quiche is set.
Remove quiche from the oven and allow the quiches to sit for 10 minutes before serving.
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