Memaw Peacocks Old Fashioned Chicken Spaghetti Recipes

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MEMAW PEACOCK'S OLD-FASHIONED CHICKEN SPAGHETTI



Memaw Peacock's Old-Fashioned Chicken Spaghetti image

OK, so I know there are already a bajillion tetrazzini or chickenetti, (or whatever your family calls it) recipes, and I enjoy them as well, but this is a bit different with the tomato soup etc. and I really think this is my favorite, and it has a cool name. This is from Paula Deen's Quick and Easy Meals. I will share the recipe as printed in the magazine, but I often skip steps 1-5 and just used precooked or leftover chicken.

Provided by berry271

Categories     One Dish Meal

Time 1h30m

Yield 1 9 by 13 baking dish, 6-8 serving(s)

Number Of Ingredients 18

2 stalks celery
1 carrot
2 onions
1 (5 lb) chicken
1 teaspoon minced garlic (divided)
2 teaspoons salt (divided)
1 1/2 teaspoons pepper (divided)
1 (16 ounce) package spaghetti
1/4 cup butter
1 bell pepper
1 (2 ounce) jar pimientos
1 cup sliced mushrooms
1 (16 ounce) package Velveeta cheese
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can tomato soup
2 tablespoons Worcestershire sauce
fresh parsley
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 1536.5, Fat 88.8, SaturatedFat 34.9, Cholesterol 373.4, Sodium 2919.9, Carbohydrate 82.6, Fiber 5, Sugar 16.8, Protein 97.8

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