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.
Chicken Spaghetti:
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.
Eat!
This looks good Bev. Look forward to trying it. I made The Pioneer Woman’s Chicken Spaghetti last week. It’s good too. Nice to have a variation!
Is that a 5 quart Le Creuset pot? I love the color!
Tracey, it is! I found it a flea market for an UNBELIEVABLE price. Less than $30! And the mint green is my favorite, too.
JEALOUS!
And it was delicious, Bev! Thanks for cooking for us and sharing your house with us! It was WONDERFUL to see you, A, and Charlie! See you again in April, I hope. We’ll be happy to have you stay with us and make you some yummy meals!!!!
One of my all-time favorites. My mom made it with Velveeta. But my husband’s mom uses cheddar. It’s great either way! Yours looks amaaaazing! xo.
Okay, I love the color of that pot too! The food doesn’t look so bad either
Yum!
We were just talking about such recipe over the weekend! Never had it. Never heard of it. But now I feel like I must try it!
Looks great and I am coveting that turquoise Le Creueset dutch oven more than anything right now
Thanks, Averie! Less than $30 at a flea market! SCORE.
This pasta looks divine! Loving the Le Creuset oven too. I’ve been dying to get one. I used to work at Williams-Sonoma and I should have just splurged and bought one when I had the discount!
My mama used to make chicken spaghetti every Monday, and then I would eat it for lunch every single day for the rest of the week. Complete comfort food in my book.
Oh wow….this looks amazing!! Chicken spaghetti reminds me of growing up!
FYI ladies, Wolfgang Puck offers some nice Le Creuset look-a-likes for alot less on HSN.com
did you leave out the WORCHESTERSOUR SAUCE? my recipe calls for it!
It is hilarious that you bring this up, BECAUSE: I went to grab it and SOMEONE (aaron) put an empty bottle back in the fridge – so I WAS OUT.
I would have used it though, had it had some. Grrr!
This looks absolutely fabulous! I have never made this before but I am bookmarking your recipe and plan to make this very soon
I’ve definitely made a version of this before and it’s amazing. Totally drool-worthy! Can’t go wrong with Velveeta!
Ultimate comfort food! So beautiful!
It looks good! and I love chicken and pasta…Can’t wait to try it out this weekend =)
I made this last night, and it was delicious! The next time I make it I’m going to put green chilis in it. Yum!
Awesome! Oh girl yes, add that kick!
I have actually been thinking about this recipe since you first posted it. I am making a bit of a rip-off of it for tea tonight and I’m so excited!