Best Old Fashioned Chicken Spaghetti Recipes

MEMAW PEACOCK'S OLD-FASHIONED CHICKEN SPAGHETTI

Steps:

• Cut celery and carrots into 1 inches pieces, quarter one onion.
• Place chicken, celery, carrots, quartered onion, 1/2 teaspoon garlic, 1 teaspoon salt and one teaspoon pepper in a large Dutch oven.
• Add water to cover and bring to boil. Reduce heat and simmer until chicken is cooked through about 45 minutes to 1 hour.
• Remove chicken from broth and let cool.
• Discard skin and bones, dice chicken and set aside.
• Preheat oven to 350°F.
• Grease a 9 by 13 baking dish.
• Bring water for spaghetti to boil, and add spaghetti, cook for 10 minutes.
• While spaghetti cooks dice remaining onion and bell pepper and drain pimentos.
• Drain spaghetti and set aside.
• In a large skillet, melt butter over medium high heat, add onion, 1/2 teaspoon garlic, 1 teaspoon salt, 1/2 teaspoon pepper, bell pepper, pimentos, and mushrooms and cook, stirring frequently, until vegetables are tender, about 5-10 minutes.
• Cube Velveeta and add to skillet along with the soups and Worcestershire sauce. Stir until cheese is melted and smooth. Remove from heat.
• Add chicken and spaghetti to sauce.
• Chop 2 tablespoons of the parsley and add to skillet, stir everything to combine and transfer to greased baking dish.
• Sprinkle evenly with Cheddar and bake until hot and bubbly, about 25 minutes.
• Garnish with parsley if desired.

OLD FASHIONED CHICKEN SPAGHETTI

Steps:

• Fill a large stock pot full of water. Clean and rinse whole fryer or chicken pieces. Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Let chicken come to a boil, then reduce heat and simmer chicken until done.
• Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes. Remove chicken from pot and place on a plate to cool. Drain the broth through a strainer and reserve.
• Cook the spaghetti per package directions. Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth.
• Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente. While spaghetti noodles are cooking start de boning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces. Chop up all the vegetables and set aside.
• Melt margarine in a small skillet and add the vegetables. Sauté’ vegetables until they are tender and translucent in color. When noodles are done drain and set aside.
• If you are not using canned chicken broth, reserve 2 cups of the cooked broth. In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup. Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).
• To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir to combine. Spray a 9x 13 inch baking dish with cooking spray and add combined mixture.
• Top finished casserole with 8oz of shredded cheddar cheese. Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly. Remove from oven let cool and serve.