I don’t have the usual pictures to accompany the recipe, as my camera’s battery charger is currently being held hostage in Aggieland. We are still waiting for the ransom demands.
Chicken Spaghetti
1 (4 oz) can of mushrooms, drained
3 – 5 garlic cloves, chopped (depends on size and how much garlic you like)
3 celery stalks, chopped
2 Tbsp Worcestershire
3 – 7 dashes Tabasco (again, your taste)
2 whole chickens, I use the HEB ones.. about $4.24 each. Previously cooked and shredded.*
Salt and Pepper to Taste**
1 can cream of mushroom soup
1 can cream of celery soup
1 Large onion, chopped (or 2 small)
1 (4 oz) jar of pimientos
1 lg green, bell pepper, chopped***
1 C chicken broth
12 – 14 oz box of Spaghetti, I use whole wheat
Dash of Paprika
Block of Velveeta
1 – 2 C shredded Cheddar
Saute: Onions, Celery, Garlic and Bell Pepper together in 1/2 stick of butter until tender.
Cook and drain the spaghetti. Return to it’s pot. Add in soups, Broth, Worcestershire, Tabasco, pimientos, vegetables, chicken and seasonings to taste. Heat to bubbling; stirring occasionally.
Put half of the spaghetti mixture into a 9X13 baking dish and top with thinly sliced Velveeta, I don’t cover it completely because I don’t like it too cheesy.
Put the rest of the spaghetti mixture on top of this and place some more thin slices of Velveeta on top, then cover this with shredded cheddar and a few dashes of Paprika for color.
Bake in 350 oven for roughly 30 minutes or until bubbling and the cheese has melted and turned a delicious golden brown.
*I usually cook my chickens earlier in the day and then put them in a strainer to cool. I cook them with about 2 Tbsp of Garlic Salt and Pepper in the pot.
** I keep a large spice container filled with equal parts: Salt, Pepper and Garlic Salt. I use it for everything from burgers and chicken to veggies and fries.
*** For an extra burst of color you can use 1 small green bell pepper, 1 small red bell pepper and a small yellow bell pepper.
Chicken Spaghetti
Ingredients
- 1 4 oz can of mushrooms drained
- 3 – 5 garlic cloves chopped (depends on size and how much garlic you like)
- 3 celery stalks chopped
- 2 Tbsp Worcestershire
- 3 – 7 dashes Tabasco again, your taste
- 2 whole chickens I use the HEB ones.. about .24 each. Previously cooked and shredded.*
- Salt and Pepper to Taste**
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 Large onion chopped (or 2 small)
- 1 4 oz jar of pimientos
- 1 lg green bell pepper, chopped***
- 1 C chicken broth
- 12 – 14 oz box of Spaghetti I use whole wheat
- Dash of Paprika
- Block of Velveeta
- 1 – 2 C shredded Cheddar
Instructions
- Saute: Onions, Celery, Garlic and Bell Pepper together in 1/2 stick of butter until tender.Cook and drain the spaghetti. Return to it’s pot. Add in soups, Broth, Worcestershire, Tabasco, pimientos, vegetables, chicken and seasonings to taste. Heat to bubbling; stirring occasionally.
- Put half of the spaghetti mixture into a 9X13 baking dish and top with thinly sliced Velveeta, I don’t cover it completely because I don’t like it too cheesy.
- Put the rest of the spaghetti mixture on top of this and place some more thin slices of Velveeta on top, then cover this with shredded cheddar and a few dashes of Paprika for color.
- Bake in 350 oven for roughly 30 minutes or until bubbling and the cheese has melted and turned a delicious golden brown.
Notes
** I keep a large spice container filled with equal parts: Salt, Pepper and Garlic Salt. I use it for everything from burgers and chicken to veggies and fries.
*** For an extra burst of color you can use 1 small green bell pepper, 1 small red bell pepper and a small yellow bell pepper
That looks really yummy. Could you just make a double batch next time and fed ex it to me? That would work better for me.
hrh: Sure, no problem 🙂 LOL
You need to stop posting these! I should be teaching, not drooling right now!
Rachel…great recipe…I love Chicken Spaghetti..yours looks divine!
I am preparing King Ranch Chicken one day this week and thought I would post it…got to go clean my kitchen first though!
Hugs!
Meg
Ooh Meg. Yummy. I adore King Ranch Chicken! It’s one of my staples and very favorite dishes!! Can’t wait to see what you put in yours, we can compare 🙂
XOXO
Okay… I am going to have to start cooking some more.
I am happy that hubby dosen’t read blogs. You guys are making me look bad. 🙂
Oh YUMMY. No no! TOMORROW is my tasty tuesdays…REMEMBER? lol 🙂
Oh I really like that dish!
Yummy!
Rachel.. if you could, fly up to NY tonight and cook this little number up I would sooo appreciate it!! It looks delish!!!
The recipe looks delicious I am going to have to try that thanks for sharing!
I love chicken spaghetti. Yours sounds good!
I can send a Longhorn over to fetch your charger from the Aggies. It’d be easy peasy. 😉
That looks WAY better than the Frito’s I am currently eating. :S
I seriously need to go to the grocery store so I can make this.
Love your blog!
That looks delish. Where do you get the pre-shredded chickens???
Lisa,
I buy two whole chickens and cook them earlier in the day, then when they’ve cooled off; I remove the skin and the chicken from the bones and shred the meat with my hands 🙂
i’m new to your blog…. i couldn’t help myself, the receipe looks yummy!
does that come in a jar? 😉
Wow. That looks amazing. My stomach is grumbling just thinking about it!!
If I actually manage to butcher any of the chickens we raise this year, I think that this shall be an inaugural dish! yumm.