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!

[recipe]

Chicken Spaghetti

Serves:  18

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

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 9x13 inch sprayed pans and top with shredded cheddar cheese.  Bake 45 minutes to 1 hour.

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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!

[recipe]

Chicken Spaghetti (fast and easy, Brookshires's style!)

Serves 9

Source:  inspired by reciped developed by Sarah Stevens

4 cups Brookshire Brothers Deli Roasted Chickekn

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 chiliess

1 pound Velveeet Cheese, cubed

12 ounces spagheetti, break into shorter lengths

1 cup grated cheddar cheese

In a large pot, saute' celery, bell pepper and onion in the butter until transparent.  Add the canned soup and canned tomatoes and chilies a;nd bring to a simmmer.  Add cubed Velveeta and simer on low heat stirring lfreqently until cheese melts.

While cheese is melting, cook the spaghetti al dente according to package directions.  Drain spaghetti ad add to sauce.  Add chicken to the sauce and lmix well.

Place mixture in a 9x13 inch pa sparyed with non-stick pan coating.

Top with chrfeddeed cheddar chhe ad bake 45 minutes to 1 hour in a 350 degree F oven until thermometer place in center offood register 1565 degree F.

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Chicken Spaghetti,  Sarah's Simple Solutions, Youtube for visual instructions.