2 tablespoons unsalted butter
1 large VIDALIA onion, THINLY sliced
2 to 3 cloves garlic, minced
3 1/4 pounds medium Yukon Gold potatoes (6 to 7 potatoes), cut into 1/8-inch rounds
FRESH ground sea salt and black pepper
1 1/2 cups grated Fontina cheese – about 8 ounces
1 cup grated Parmesan – about 5 ounces
2 cups heavy cream
2 tablespoons finely chopped fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon lemon zest

  • Preheat the oven to 450 degrees F.
  • Spray a LARGE 18X13, rimmed baking sheet with non-stick cooking spray.
  • Melt the butter in a large sauté pan over medium heat.
  • Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
  • Layer half of the potatoes, shingle style in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered.
  • Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan.
  • Spread the caramelized onions evenly over the top.
  • Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
  • Turn the heat to medium under the sauté pan.
  • Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a SLOW simmer.
  • Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining Fontina and Parmesan.
  • Cover the baking sheet with foil and bake for 15 minutes.
  • Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes.
  • Let the cool for 15 minutes before serving.


This is a Molly Yeh recipe from Girl Meets Farm. I normally love her recipes and experimenting with new things, but this one needed some serious tweaking to make it right.

3/4 pound thick-cut bacon
2 large purple onions, chunky thin wedges
2 pounds 1 small butternut squash, seeded, peeled and chopped into small 1/2-inch cubes
6 sprigs fresh thyme, stems removed
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1/8 cup white wine
1/2 cup vegetable broth
2 3 large Honey Crisp Granny Smith apples, chopped into 1/2-inch cubes

  • In a LARGE cast iron skillet cook bacon until crisp. Remove to paper toweling for draining.
  • Drain half the bacon grease from the skillet, leaving just enough to coat the skillet.
  • Add the onions and turn the heat to medium-high. Saute until soft, about 10 minutes.
  • Add the squash, thyme, some salt, a few turns of pepper and a few pinches of crushed red pepper, stirring occasionally, about 8-10 more minutes.
  • Add the wine and broth.
  • Roughly chop the bacon and add it to the skillet along with the apples.
  • Bring the mixture to a SLOW boil, then reduce the heat to low and simmer for 10-15 minutes, while you make the biscuits.

2 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
14 tablespoons unsalted butter, cold and cubed
1/4 cup heavy cream
1 large egg, lightly beaten
FRESHLY ground black pepper

  • Preheat the oven to 425°.
  • Whisk together the flour, baking powder and salt in a bowl.
  • Add the butter and, using a food processor, pastry cutter or your hands, incorporate the butter until the mixture is the consistency of raw oatmeal.
  • Mix in the cream until the mixture comes together to form a dough.
  • Turn it out onto a floured work surface, pat it out to 3/4-inch thick and then cut out round biscuits, re-rolling scraps as needed.
  • Turn off the heat before dotting the top of the skillet with the biscuits.
  • Brush the biscuits with the beaten egg and top with black pepper.
  • Bake until the biscuits are golden brown, cooked through and flaky, about 25 minutes.
  • Remove from oven and serve right from the skillet!


  • NEXT TIME I will change the apples to Granny Smiths and add an extra apple and decrease the squash.  Hubby wants me to trade the squash altogether for potatoes or Brussels sprouts.
  • This recipe also works well with “cheater” biscuits from the dairy case 😀


Snapper wrappers are a recipe I made several years back (2014) and vowed to turn into a casserole.  Well, I’ve finally done it 😀

1 pound lump crab meat, drained or KRAB from the meat department works great too
4 skinned red snapper fillets or any white fish of your choice

3-4 FINELY chopped green onions

ground sea salt and black pepper

1 teaspoon ground red pepper
1 teaspoon lemon pepper
2 cloves garlic, FINELY minced
2 LARGE lemons, 1 juiced, 1 sliced into wedges for serving
1 tablespoon white wine
1/4 cup butter, melted

  • Preheat oven to 400˚.
  • Pick crab meat, removing any bits of shell or FINELY chop the KRAB.
  • Whisk together the melted butter, lemon juice, wine, garlic and red pepper in shallow dish.
  • Generously season the fish fillets with the FRESH ground sea salt and black pepper.
  • Combine the Crab with the green onions.
  • Dredge the fish fillets in the butter mixture
  • Arrange one-third of the fish fillets in the bottom of an 8×8 baking dish.
  • Top with about 1/3 cup crab meat.
  • Repeat layers.
  • Drizzle remaining dredge liquid over top layer.
  • Bake uncovered for 16-18 minutes or fish flakes when tested with a fork.
  • Spoon any pan drippings over top before serving.
  • Serve with lemon wedges.


1/2 pound large shells pasta
1 pound ground beef
1 package Taco Bell ORIGINAL seasoning packet
3/4 cup water
1 cup jarred salsa
1 cup shredded cheddar cheese

  • Cook the shelled pasta according to the directions on the box and drain WELL.
  • Add the ground beef to the pan and brown well.
  • Drain the fat.
  • Add the taco seasoning and water, stirring and cooking until water is evaporated.
  • Add the pasta, salsa and cheese.
  • Stir to combine.
  • Garnish with chopped green onions, chopped olives and/or peppers.
  • Serve immediately, with crunchy tortilla chips or Fritos.   I also like to use taco shell bowls.


4 tablespoons butter
2 green onions, sliced thin
1/4 cup WONDRA flour
1 pound turnips, peeled and thinly sliced
1 pound YUKON gold potatoes, thinly sliced
2 1/2 cups heavy whipping cream
FRESH ground sea salt and black pepper
1 tablespoon chopped FRESH thyme
1 tablespoon chopped FRESH oregano
1/3 cup chopped Italian Parsley
2 cloves garlic, minced
1/2 cup FRESH grated Parmesan cheese

  • Preheat oven to 350°.
  • LIGHTLY spray sheet pan with non-stick cooking spray.
  • Alternately layer turnip and potato slices.
  • Generously sprinkle with FRESH ground sea salt and black pepper.
  • Repeat with a second layer and sprinkle again with FRESH ground sea salt and black pepper.
  • In a skillet melt the butter.
  • Add the green onions and saute 30 seconds.
  • Whisk in flour until smooth.
  • Add garlic, thyme, oregano, parsley and heavy whipping cream, cooking until thickened.
  • Pour sauce over potatoes and turnip, smoothing evenly.
  • Top with Parmesan cheese.
  • Bake 25-30 minutes until cooked through and golden.


This recipe is sweet, yet tangy and pleases everyone.  It’s also good in ANY season and super simple to throw together!

1 box JIFFY corn muffin mix
1/2 + 3/4 cup shredded cheddar cheese
1/3 cup WHOLE milk
1 LARGE egg
1 small can green chiles, WELL drained
14.75 ounces cream-style corn 1 can
24 ounce can sloppy joe sauce or homemade, divided
1 pound ground beef
1 tablespoon butter
1/2 sweet onion, diced
Grated Cotija cheese
1/4 cup diced green onions
sour cream dollops

  • Heat the oven to 400°.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • In a medium sized bowl, add the cornbread mix, 1/2 cup cheddar cheese, milk, egg, green chiles and canned corn stirring until combined.
  • Pour into the prepared baking dish and bake for 15 minutes or until just set.
  • Heat butter in large skillet and add onion and pepper, sauteing until soft.
  • Add the ground beef to the skillet and cook through.
  • Drain the fat.
  • Add all but 1/2 cup of the sloppy joe sauce to the pan with the meat to warm.
  • Remove the cornbread from the oven and use a fork to prick holes over the cornbread.
  • Pour the remaining sloppy joe sauce over the cornbread.
  • Spoon the meat sauce over the baked cornbread and top with 3/4 cup cheddar cheese.
  • Return to the oven for 15 minutes.
  • Top with the green onions, cotija cheese and a dollop of sour cream before serving.


24 JUMBO pasta shells
2 CUPS shredded Mozzarella cheese

BALSMELLA (Italian Bechamel)
4 tablespoons unsalted butter
1/4 cup WONDRA flour
2 1/4 cups WHOLE milk
1/2-1 teaspoon FRESH grated nutmeg
FRESH ground sea salt and tri-color pepper, to taste

  • Melt butter in sauce pan over medium heat.
  • Whisk in flour cooking 2 minutes until golden.
  • Whisk in milk and nutmeg, bringing to a simmer.
  • Reduce heat and cook, whisking periodically for 10 minutes until thick.
  • Season to taste with FRESH ground sea salt and tri-color pepper.

1/2 pound ground beef
1/2 pound ground pork
1 SMALL onion, diced
2 cloves garlic, minced
2 tablespoons avocado oil
FRESH ground sea salt and tri-color pepper
1/2-1 teaspoon red pepper flakes
1/4 cup QUALITY DRY sherry

  • Heat oil in skillet over medium-high heat.
  • Add onions, cooking 3-4 minutes until softened.
  • Add garlic, cooking until fragrant.
  • Add ground beef and pork, cooking until browned, breaking up meat pieces into fine.
  • Drain off excess grease.
  • Stir in sherry and cook 5-6 minutes until nearly evaporated.
  • Season to taste with salt, pepper and red pepper flakes.
  • Let cool completely.
  • Stir in Balsamella sauce.

3 tablespoons avocado oil
1 small red onion, chopped
24 ounce can whole tomatoes
1 KNORR beef gel packet
3/4 cup moscato white wine
Juice from 1 lemon
5-6 cloves garlic, finely minced into a paste
3 tablespoons Classico sundried tomato pesto
1 teaspoon fresh ground Himalayan pink salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground red pepper
1 teaspoon sugar
2 tablespoons fresh chopped Italian flat leaf parsley
2 tablespoons fresh chopped basil

  • Heat avocado oil in a large saute’ pan over medium high heat.
  • Add onions and garlic sauteeing until tender.
  • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
  • Add seasonings, blending well.
  • Add tomatoes and gently crush.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 2 hours.


  • Spread 3 cups of tomato sauce in the bottom of a 3 quart baking dish.
  • Spoon meat mixture evenly into shells, arranging shells on top of red sauce in baking dish.
  • Cover with foil and bake 15-20 minutes.
  • Remove foil and sprinkle with Mozzarella cheese.
  • Bake another 15-20 minutes until cheese is bubbling and golden.
  • Let rest 5 minutes.
  • Garnish and serve with remaining tomato sauce.


  • I like to cook the shells the day before, chilling in the refrigerator over night so they are pliable and easy to work with the next day.
  • A potato masher helps to make a finely minced meat.
  • If you have any extra meat mixture I either sprinkle it over the shells or freeze to use later in a lasagna.


4 large eggs
1 can (12 ounces) evaporated milk
FRESH ground sea salt and black pepper
2 cups frozen corn, thawed and drained well
2 cups rotisserie chicken pieces
3 cups shredded Swiss cheese, divided
1/4 cup chopped red onion
3 cups soft bread crumbs
1/4 cup butter, melted

  • Preheat oven to 350°.
  • In a large bowl, whisk together the eggs, evaporated milk, salt and pepper.
  • Stir in corn, chicken pieces, 1-1/2 cups cheese and onion.
  • Transfer to a greased 11×7 baking dish.
  • Toss bread crumbs with melted butter; distribute over casserole.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, until golden brown and heated through, 35-45 minutes.
  • Garnish with a bit of green onion for color.
  • Let stand 10 minutes before serving.


  • You can use any leftover bread to make the bread crumbs. Using an egg bread gives you a nice golden hue, whereas whole grain bread gives you a heartier texture or sourdough for adds a hint of a tang.
  • I use rotisserie chicken pieces shredded from a Costco chicken. If I don’t have one in the fridge I sear up a couple of large chicken breasts and shred them.
  • You can change the cheese up a bit to play with the flavor. Sometimes I use a “Vampire Slayer” better known as a garlic cheddar. I mix it half and half with baby Swiss.


I originally saw this recipe in Cook’s Country magazine and it sounded perfect for a COLD winter night. Hubby complained that it was too brown though and was really craving the veggies of a more traditional chicken pot pie (let’s face it many of us grew up on Swanson pot pies) so I adapted Kelly Price’s recipe in Cook’s Country magazine just a bit.

The name of the recipe really intrigued me (it sound like one of those made up countries for a royal wedding in a Hallmark movie 😀 ) so I did some research. A little history tutorial from wikipedia helped in understanding this recipe better.

I wanted to maintain the savory portion of this recipe as well as the original crust and gravy base, but needed to add some color and flavor for hubby which I guess makes it more of a a traditional chicken pot pie, but keeps my family happier 😀 I couldn’t do the open hearth so I settled for my oven. I did keep it protein heavy by not eliminating any of the chicken pieces when I added the veggies, so this becomes an overstuffed pie. This version uses a seared chicken instead of the boiled chicken. I think it adds another layer of flavor and makes things much simpler and quicker for me. You can even substitute rotisserie chicken pieces if you are in a serious hurry. I like to use chicken thighs because the dark meat is moister and has more flavor.

Moravians were a West Slavic ethnic tribe from Monravia, a region of the Czech Republic in the Early Middle Ages. Although it is not known exactly when the Moravian tribe was founded, Czech historian Dušan Třeštík claimed the tribe was formed between the turn of the 6th century to the 7th century, around the same time as the other Slavic tribes. The first known mention of the Moravians was in the Annales Regni Francorum in 822 AD. The tribe was located by the Bavarian Geographer between the tribe of the Bohemians and the tribe of the Bulgarians.

Like any historical area during the course of history, the control teetered back and forth. At times, the empire controlled even other neighboring regions, including Bohemia and parts of present-day Hungary, Poland and Ukraine. It emerged into one of the most powerful states in Central Europe. After the breakup of the Moravian Realm the Moravian tribe was divided between the new states Duchy of Bohemia and Hungary.

The western Moravians were assimilated by the Czechs and presently identify as Czechs for the most part. The modern nation of the Slovaks was formed out of the eastern part of the Moravian tribe within the Kingdom of Hungary.

Moravian chicken pie is a savory meat pie that seems to have originated in 1766 Salem, North Carolina by Moravian immigrants and were familiar with the preparation of meat pies, which are a staple of the cuisine of Central Europe, their ancestral home. It is a traditional double crusted pie made with flaky shortcrust pastry filled with only chunks of poached chicken meat and a thick broth-based sauce. In keeping with the simple, frugal Moravian lifestyle, the preparation of chicken pie required only five readily available ingredients (chicken, broth, flour, butter, salt) and a short baking time on an open hearth.  Unlike chicken “pot pies”, vegetables are never included in the filling. The pie is served in slices with hot chicken gravy on top, and extra gravy on the side. Mashed potatoes are a common accompaniment.

The traditional recipe for Moravian chicken pie has changed very little since colonial times, and its culinary fame has spread far beyond being just an iconic North Carolina dish. Moravian chicken pies are a staple of local church fundraisers, so much so that pastors are known to estimate the cost of various church projects by the number of chicken pies that must be sold to fund the project.

unMORAVAIN CHICKEN “POT” PIE serves 6-8 adapted from Kelly Price’s recipe in Cook’s Country

1/2 cup sour cream
1 LARGE egg, lightly beaten
2 1/2 cups (12 1/2 ounces) all-purpose flour
1 1/2 teaspoons salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

  • Combine sour cream and egg in bowl.
  • Process flour and salt in food processor until combined, about 3 seconds.
  • Add butter and pulse until only pea-size pieces remain, about 10 pulses.
  • Add half of sour cream mixture and pulse until combined, 5 pulses.
  • Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses.
  • Transfer mixture to lightly floured counter and knead briefly until dough comes together.
  • Divide dough in half and form each half into 4-inch disk.
  • Wrap each disk in plastic wrap and refrigerate for at least 1 hour or up to 2 days. (Dough can be wrapped tightly in plastic and foil and frozen for up to 2 months. Thaw completely at room temperature before using.)
  • Remove 1 dough disk from refrigerator and let sit for 10 minutes.
  • Working on lightly floured counter, roll into 12-inch round and transfer to 9-inch pie plate, leaving 1/2-inch overhang all around.
  • Repeat with second dough disk and transfer to parchment – lined rimmed baking sheet.
  • Cover both dough disks with plastic and refrigerate for 30 minutes.


2 1/2-3 pounds bone-in chicken thighs
FRESH ground sea salt and black pepper
1/2 teaspoon sweet paprika
1 tablespoon avocado oil
3 cups low-sodium chicken broth
1 bay leaf
2 tablespoons unsalted butter
1/4 cup WONDRA flour
1/4 cup half-and-half
1 LARGE egg, lightly beaten
1/3 cup chopped onion
3/4 cup frozen peas and carrots, thawed and drained

  • Pat chicken dry with paper towels and generously season with salt and pepper.
  • Heat oil in large Dutch oven over medium-high heat.
  • Cook chicken until browned all over, about 10 minutes; transfer to plate.
  • Pour fat (you should have 2 tablespoons) into small bowl; reserve. If you get less than 2 tablespoons of fat from browning the chicken supplement it with butter.
  • When chicken is cool enough to handle, remove and discard skin.
  • Add broth, chicken, and bay leaf to now-empty pot and bring to boil.
  • Reduce heat to low and simmer, covered 15-18 minutes, until breasts register 175°.
  • Transfer chicken to bowl.
  • When chicken is cool enough to handle, shred into bite-size pieces, discarding bones.
  • Pour broth through fine-mesh strainer into second bowl and reserve (you should have about 2¾ cups); discard bay leaf.


  • Adjust oven rack to lowest position and heat oven to 450°.
  • Heat butter and reserved fat in now-empty pot over medium heat until shimmering.
  • Add flour and cook, whisking constantly, until golden, 1 to 2 minutes.
  • Slowly whisk in 2 cups of reserved broth and the half-and-half and bring to boil.
  • Reduce heat to medium-low and simmer gravy 6-8 minutes until thickened and reduced to 1¾ cups.
  • Season to taste.
  • Combine 1 cup gravy with shredded chicken; reserve remaining gravy for serving.
  • Fold in onions, peas and carrots.
  • Transfer chicken mixture to dough-lined pie plate and spread into even layer.
  • Top with second dough round, leaving at least 1/2-inch overhang all around.
  • Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
  • Flute edges using thumb and forefinger or press with tines of fork to seal.
  • Cut four 1-inch slits in top.
  • Brush pie with egg and bake 18-20 minutes until top is light golden brown.
  • Reduce oven temperature to 375° and continue to bake 10-15 minutes more until crust is deep golden brown.
  • Let pie cool on wire rack for at least 30 minutes.


  • Add remaining ¾ cup reserved gravy and remaining ¾ cup reserved broth medium saucepan and bring to a SLOW boil.
  • Simmer over medium-low heat 5-7 minutes until slightly thickened.
  • Season to taste with salt and pepper.
  • Serve pie with gravy.

NOTE: The pie may seem loose when it first comes out of the oven; it will set up as it cools.


This is an oldie, but goodie right out of the grandma archive of recipes. I bet most of you have the ingredients right in your pantry.  The pineapple cooks up through the cracker crumbs and bonds with the cheese creating a ‘stuffing’ like texture.

2 large cans crushed pineapple DO NOT DRAIN
1 cup sugar
2 1/2 cups Ritz cracker crumbs* (see note)
6 tablespoons butter, melted
2 cups grated cheddar cheese
1/2 cup chopped pecans or walnuts, optional

  • Preheat oven to 350°.
  • In a small saucepan combine pineapple, juice and sugar, whisking until sugar is dissolved and pineapple is heated through. Remove from heat. Set aside.
  • In a small mixing bowl use a fork to combine cracker crumbs and melted butter until well combined. Set aside.
  • In baking dish or individual ramekins evenly layer the pineapple mixture.
  • Top that with an even layer of the cracker crumb mixture.
  • Evenly top with shredded cheese.
  • Top with nuts, if using.
  • Bake uncovered 20 minutes until bubbly and golden brown.

*NOTE: Keebler club crackers can be substituted, but it does alter the flavor a bit. You do need a cracker with a bit of a buttery flavor to them.


2 LARGE jars marinated artichoke hearts
2 slices sourdough bread
1 tablespoon butter
6 LARGE white mushrooms, sliced thin
1 small shallot, sliced thin or small diced
2 cloves garlic, minced
1/3 cup dry white wine
2 tablespoons heavy cream
FRESH ground sea salt and black pepper
12 ounces campagnelle pasta, prepared per package directions and reserving cooking water
1/4 cup FRESH minced parsley
FRESH grated Parmesan cheese
avocado oil

  • Cut leaves from artichoke hearts. Trim and discard any leaves that are stiff or dried out. Cut hearts into quarters. Drain on paper toweling.
  • Pulse bread in food processor until finely ground.
  • Heat butter in skillet until melted.
  • Add bread crumbs and cook, stirring constantly until crumbs begin to color.
  • Add 2 tablespoons grated Parmesan cheese and cook another couple minutes until golden and toasted. Remove from heat. Pour bread crumbs into a small bowl and set aside.
  • Add oil to skillet over medium high heat until shimmering.
  • Add shallots, garlic, artichoke hearts, mushrooms and leaves, cooking 5-7 minutes.
  • Add wine to de-glaze pan.
  • Lower heat to medium and add cream, stirring to blend and coat well, cooking 2-3 minutes.
  • Add drained pasta and Parmesan cheese, blending well.
  • Add pasta water as necessary to desired sauce consistency.
  • Season to taste.
  • Top with bread crumb mixture and parsley.

NOTE: Hubby hates mushrooms so I actually make 2 separate pans for this recipe.  I also often add pieces of shredded roasted chicken as a protein, but it’s just as easy to sear up a couple boneless, skinless chicken thighs to shred into it.


When I was a kid, tetrazinni was a dish made from leftovers. In our house it could be from left over roast chicken, turkey or ham.  The cheese back then was not of my liking either, usually Velveeta or American singles – YUCK!!  Personally I only like it made with chicken and I prefer it with fresh seared chicken not the traditional boiled or stewed. 😀  One of the recipes I found was a much newer version that used “canned” products that I discarded immediately to lean towards the old fashioned version of scratch.

I have seen a bunch of recipes in old recipe files and brand name pamphlets for canned chicken.  I even found one that must have come from a lunch lady’s files as it called for 20 cups of cooked chicken, 24 ounces of spaghetti noodles…  honestly I quit reading at that point since I knew it would never for for the 2 of us and was giving me a headache to try and convert it to serve 2!  I ended up taking the parts I liked from each recipe AND my memories to make my new one!

8 ounces uncooked spaghetti, broken in half
4 boneless, skinless chicken thighs
3 tablespoons butter
1 LARGE stalk celery, sliced thin
1 shallot, diced
1 small (mini) red pepper, chopped
3 tablespoons Wondra flour
3/4 cup chicken broth
1 teaspoon sweet paprika
1 cup heavy cream
2 tablespoons apple cider vinegar
1 tablespoon Cream Sherry
2-3 sprigs thyme, leaves only
3/4 cup grated sharp cheddar cheese
1/4 cup grated Mozzarella
FRESH ground sea salt and black pepper

  • In a large skillet, heat oil over medium heat.
  • Generously season chicken pieces and sear 3-4 minutes per side in hot oil until cooked through and golden brown.
  • Remove chicken and small dice OR shred. Set Aside.
  • Preheat oven to 350°.
  • Spray baking dish with non-stick baking spray.
  • Prepare noodles per package directions.
  • Add butter to skillet.
  • When butter is sizzling add celery, shallots and peppers to skillet and saute 2-3 minutes.
  • Add flour to skillet, stirring to coat until golden.
  • Add chicken broth and bring to a boil.
  • Reduce to a simmer and stir in the heavy cream, apple cider vinegar, cream sherry and thyme leaves.   Simmer until starting to thicken and slightly reduced.
  • Stir in cheeses, reserving a small amount for garnishing.
  • Fold in spaghetti noodles and chicken pieces.
  • Season to taste.
  • Transfer to baking dish.
  • Top with remaining cheese.
  • Bake 20 minutes until heated through and all cheese is melted.

NOTE:  I have been known to throw in a can of drained petite peas 😀 to make it an all in one dish.