Entree

Chicken Spaghetti

Chicken Spaghetti

Our Chicken Spaghetti, served at our local Sweets & Eats, still conjures up heavenly dreams.  Just today our local newspaper, The Lufkin Daily News, referred to a local chicken spaghetti as “in fact, very reminiscent of the much-beloved chicken spaghetti that was served at the now defunct Sweets & Eats.”  Thanks Brie Bradford for loving our recipe and reminding me that it needs to be shared!

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Chicken Spaghetti

Inspired by Earlene Moore
Course Main Course
Cuisine American
Keyword cheese, chicken, pasta
Servings 18

Equipment

  • 9×13 baking dish

Ingredients

  • 6 chicken breasts cooked and chopped
  • 1 large onion chopped
  • 2 cups celery chopped
  • 1 cup bell pepper chopped
  • 1/4 cup butter or 1 stick
  • 2 cups powdered milk
  • 3/4 cup cornstarch
  • 1/4 cup chicken bouillon powdered
  • 1/4 teaspoon pepper
  • 6 cups water
  • 2 cans tomatoes and diced pepper I use Rotel
  • 1- 2 pound package Velveeta Cheese chopped
  • 24 ounces spaghetti break into shorter lengths
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat oven to 350 degrees F. Cook 6 chicken breasts in water until tender. Reserve water to cook spaghetti. Add 24 ounces spaghetti to heated water (may need more) and cook al dente according to package directions. Remove spaghetti from water. Save water.
  • Saute’ onion, celery and bell pepper in butter until soft. Add powdered milk, cornstarch, chicken boullon, pepper, 6 cups reserved water (add more if necessary), Rotel Tomatoes, and cubed Velveeta Cheese. Cook until cheese is melted. Add spaghetti. Mix well and put into two large 9×13 inch sprayed pans and top with shredded cheddar cheese. Bake 45 minutes to 1 hour.
Chicken Spaghetti

Shortly after introducing this recipe as a Take and Bake at Sweets & Eats, I was asked by a local grocery to create recipes for Sarah’s Simple Solutions.  Both recipes are equally good.  The second one is easier and faster.  I am just not a fan of canned soup.  You decide!

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Chicken Spaghetti (fast and easy)

Source: inspired by recipe developed, by Sarah Stevens
Course Main Course
Cuisine American
Keyword canned soup, cheese, chicken, pasta

Equipment

  • 9×13 baking dish
  • food thermometer

Ingredients

  • 4 cups Deli Roasted Chicken
  • 1 cup onion chopped
  • 1/2 cup chopped bell pepper
  • 1 cup chopped celery
  • 4 tablespoons butter
  • 1 can Cream of Mushroom Soup
  • 1 can Cream of Chicken Soup
  • 1 can diced tomatoes and chilies
  • 1 pound Velveeta Cheese cubed
  • 12 ounces spaghetti break into shorter lengths
  • 1 cup grated cheddar cheese

Instructions

  • In a large pot, saute' celery, bell pepper and onion in the butter until transparent. Add the canned soup and canned tomatoes and chilies and bring to a simmer. Add cubed Velveeta and simmer on low heat stirring frequently until cheese melts.
  • While cheese is melting, cook the spaghetti al dente according to package directions. Drain spaghetti and add to sauce. Add chicken to the sauce and mix well.
  • Place mixture in a 9×13 inch pan sprayed with non-stick pan coating.
  • Top with shredded cheddar cheese ad bake 45 minutes to 1 hour in a 350 degree F oven until thermometer placed in center of food registers 165 degree F.

Note: This post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you. Thanks for supporting Sarah Stevens!

    Meal on the Grill featuring Roasted Corn on the Cob

    My brother, David Calhoun from Texas Custom Catering shares his meal on the grill. Here is an easy way to roast corn plus more….

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    Meal on the Grill

    David Calhoun of Texas Custom Catering shows how to cook an easy meal on the grill.
    Course Main Course, Side Dish
    Cuisine American
    Keyword asparagus, corn on the cob, grilled, onion, ribeye steak
    Total Time 30 minutes
    Servings 4
    Author David Calhoun

    Equipment

    • grill

    Ingredients

    • 4 ribeye steaks
    • 4 ears corn on the cob fresh
    • 1 pound fresh asparagus
    • 1 yellow onion
    • 4 jalepenos
    • 1 bottle Tex-Joy Seasoning
    • 1 bottle extra virgin olive oil
    • coursely ground black pepper
    • worcestershire sauce in spray bottle
    • Pam Cooking Spray
    • kosher salt

    Instructions

    • Soak the fresh corn in water for 10 minutes.
    • Rib eye steaks should be 3/4 to 1 inch thick. Season liberally with Tex Joy Seasoning and pepper.
    • Get asparagus ready. Wash then cut off the ends. The bottom is woody so take one and break off the bottom at the natural break. Use as a guide to cut the rest of the asparagus. Season with olive oil, and Tex Joy Seasoning.
    • Prepare the onions by peeling and cutting into thick slices. Season with Tex Joy Seasoning.
    • Head to the grill. Get the grill as hot as you can 400 to 450 degress.
    • Start the corn. Place on the grill and cook for 20 minutes, turning often until husks are charred.
    • Grill the steaks and the vegetables. First spray the grill with Pam Cooking Spray. Grill the steaks 3 minutes per side. Use Worchestershire sauce in a spray bottle instead of water to add flavor. Grill asparagus 5 minutes; turn once until warmed through though bright green in color. Steaks will continue to cook until served. (Adjust desired doneness accordingly).
    • Shuck the corn using cotton gloves to pinch the shucks off the corn. Notice the silks come off with the shucks. Butter, salt and pepper the corn.
    • Eat and enjoy!
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