When I got married, my mother-in-law shared with me her recipe for chicken spaghetti. It is a wonderful southern classic that quickly becomes a favorite of everyone. This recipe makes a huge batch, and can make even more if you just add a little more pasta, cheese or meat, whatever fits in your budget for the week. I have made this for potlucks, parties and for freezer meals. I have even made it to suit my younger kids by setting a small pan of it aside before adding all the good ingredients I like such as mushrooms and peppers.
It does take a little bit of a commitment to make since I boil a hen for the meat and broth, but other than that it is really simple. You boil the spaghetti in the left over broth so it is super flavorful. Plus it makes enough for 2 9×13 pans so I can have a meal now and freeze one for later. I love having a meal in the freezer that I can run to if needed.
Summer, winter, spring, or fall, potluck or dinner with the family you can enjoy this wonderful chicken spaghetti recipe. ( and then enjoy it again in a few weeks with the one you hid in the freezer!)
- 1 4-5 pound whole chicken
- 2 1- lb packages spaghetti
- 1 cup chopped onion
- 1 cup chopped celery
- 2 bell peppers chopped
- 1 lb grated cheddar cheese
- 2 small cans sliced mushrooms
- 1 can cream of mushroom soup
- 2 TBL chili pepper
- 1 can Rotel tomatoes
- Salt & pepper to taste
In a large pot cover chicken completely with water
Boil until tender.
Remove chicken from broth.
Save all the broth setting aside 1 cup to add to recipe
Dice chicken meat
Bring broth to a boil
Cook spaghetti, onion, celery and bell pepper in broth for 7 minutes or until tender
Add cheese to spaghetti mixture mixing well
Add chicken, soup, mushrooms, chili powder, rotel tomatoes and salt and pepper
place into 2 9x13 pans adding 1/2 cup a broth to each pan to make it moist
Bake at 350 for 30 minutes until warm
(If freezing place pan in freezer until ready to bake)