Split chicken breasts were on sale at the grocery this week, and I thought I’d make a yummy chicken pot pie with a latticed puff pastry crust, like I saw somewhere on Pinterest. Now… JW does not like chicken pot pie. I know this. But I thought maybe he’d like it with the puff pastry.
So I cook, debone, and shred the chicken, and as I start to get the rest of the ingredients out, JW comes around the corner.
“What’s for dinner?”
“Chicken pot pie.”
He walks over to the pantry, opens the door, glances inside for a brief minute, then proceeds to pull out a box of spaghetti noodles and lay it on the counter in front of me.
Okay, I can take a hint.
So chicken spaghetti it is. Except I don’t have any rotel tomatoes. What I do have is green salsa, which I decide will have to do. I also added a bit of sour cream. And do you know… it was great! And Kathryn loved it too.
Now I have some puff pastry to use. Oh, the possibilities! Love me some puff pastry.
Chicken Spaghetti Remake
- 1/2 lb spaghetti, cooked
- 2 cans cream of chicken soup
- Half of an 8-oz container sour cream
- 1 7-oz can green salsa
- Couple handfuls of cheese
Mix it all together and bake in a casserole dish until heated through and cheese is melted. Yum.