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Chicken Spaghetti

Granny's Chicken Spaghetti
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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 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
Author: Rachel - A Southern Fairytale