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Chicken Spaghetti

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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!

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25 Responses to Chicken Spaghetti

  1. Tracey August 22, 2011 at 4:21 pm #

    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! :)

  2. Tracey August 22, 2011 at 4:24 pm #

    Is that a 5 quart Le Creuset pot? I love the color!

    • Bev Weidner August 22, 2011 at 4:37 pm #

      Tracey, it is! I found it a flea market for an UNBELIEVABLE price. Less than $30! And the mint green is my favorite, too. ;)

  3. Katelyn August 22, 2011 at 4:24 pm #

    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!!!!

  4. nicole b. August 22, 2011 at 4:42 pm #

    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.

  5. The Purple Carrot August 22, 2011 at 5:02 pm #

    Okay, I love the color of that pot too! The food doesn’t look so bad either ;) Yum!

  6. Carrie August 22, 2011 at 5:08 pm #

    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!

  7. Averie @ Love Veggies and Yoga August 22, 2011 at 6:46 pm #

    Looks great and I am coveting that turquoise Le Creueset dutch oven more than anything right now :)

    • Bev Weidner August 22, 2011 at 6:57 pm #

      Thanks, Averie! Less than $30 at a flea market! SCORE.

  8. Caroline August 22, 2011 at 7:11 pm #

    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!

  9. Katie August 22, 2011 at 7:47 pm #

    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.

  10. Kelly August 22, 2011 at 7:51 pm #

    Oh wow….this looks amazing!! Chicken spaghetti reminds me of growing up!

  11. Tracey August 22, 2011 at 9:36 pm #

    FYI ladies, Wolfgang Puck offers some nice Le Creuset look-a-likes for alot less on HSN.com :)

  12. barb August 22, 2011 at 11:48 pm #

    did you leave out the WORCHESTERSOUR SAUCE? my recipe calls for it!

    • Bev Weidner August 22, 2011 at 11:59 pm #

      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!

  13. Maris (In Good Taste) August 23, 2011 at 12:08 am #

    This looks absolutely fabulous! I have never made this before but I am bookmarking your recipe and plan to make this very soon

  14. Cassie (Bake Your Day) August 23, 2011 at 2:56 am #

    I’ve definitely made a version of this before and it’s amazing. Totally drool-worthy! Can’t go wrong with Velveeta!

  15. Jessica August 23, 2011 at 4:50 am #

    Ultimate comfort food! So beautiful!

  16. Wen August 23, 2011 at 2:59 pm #

    It looks good! and I love chicken and pasta…Can’t wait to try it out this weekend =)

  17. Bernadette August 24, 2011 at 3:17 pm #

    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!

    • Bev Weidner August 24, 2011 at 4:09 pm #

      Awesome! Oh girl yes, add that kick!

  18. Cafe Lula August 25, 2011 at 10:34 am #

    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!

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