Remember last weekend when my high school BFF came through town? Well, on their way home from vacation they dropped in one more night, for good measure. With 2 kiddos in tow, I decided to make an old childhood favorite of mine, the chicken spaghetti.
C.H.I.C.K.E.N. S.P.A.G.H.E.T.T.I. Shredded chicken, gooey Velveeta cheese, copious amounts of spaghetti. All in your face.
Does anyone know who invented the chicken spaghetti? Because really, I need to shake some hands, spike some drinks and buy some stock.
None of that really made sense, did it?
I’m not to blame. I just ate leftovers for breakfast and it has done something to my brain. Plus, I think something is living in my left ear, but that’s a different story.
Really, this meal nearly brings me to tears. With one bite I can remember swing sets, kiddie pools, visits to see my cousins, clear trays with white powder lines.
WHAT? WHOA. I do NOT remember that. Wow.
Yeah, I need to have my ear checked out.
What it took for 4:
* 1 whole chicken, cut up
* 1 pound spaghetti
* 1 pound Velveeta cheese, cut into chunks
* 1/2 large yellow onion, finally chopped
* 3 cloves garlic, minced
* 1 small green bell pepper, finely chopped
* 1 small red bell pepper, finely chopped
* 2 celery stalks, finely chopped
* 2 Tbs. butter
* 2 Tbs. extra-virgin olive oil
* 1 (14.5 oz) can cream of mushroom soup
* 1 tsp coarse salt
* 1 tsp freshly ground pepper
In a pot of boiling water, cook the chicken in a large dutch oven, covered, for 40 minutes. Remove chicken from pan and place on a plate to cool. Once cooled, remove the chicken from the bones and shred.
Use the chicken stock you created to cook the spaghetti in.
In the meantime, heat the butter and oil in a large pot over medium heat. Add the onion, celery, garlic and peppers; saute until softened, 6 minutes.
Add the cream of mushroom soup, the shredded chicken and most of the cheese. Stir to combine and melt the cheese. Season with salt and pepper.
Finally, add in the cooked pasta and stir again. Layer the last of the cheese on top and stick it under the broiler for maybe 2 minutes.