Chicken spaghetti is the king of comfort casseroles. I’ve sampled many versions of this dish, but none could compete with my mother-in-law’s.
A little pile of heaven.
A few years ago, for Christmas, she gave everyone binders filled with her favorite recipes. At the front, she wrote this:
For 52 years, Mac and I have devoted ourselves to our children, our grandchildren and each other. These recipes have been collecting for all those 52 years — and are still being collected. The joy of cooking for my family has been one of my presents of love to them. My family and friends are my life, along with serving my Lord.
My mother-in law passed away last February after a lengthy struggle with cancer. During the last few months of her life, I spent a lot of time in her kitchen, cooking for family and the many friends who dropped in to visit her.
The weekend of her funeral, I made her chicken spaghetti. Even as I prepared it, several women dropped by, bearing — you guessed it! — chicken spaghetti. Mammaw would have found it funny, I’m sure. I sampled her friends’ various versions and they were delicious.
But not quite as good as Mammaw’s.
Mammaw’s Chicken Spaghetti
1 can Rotel
1 chicken, whole (I’ve cheated and used breasts!)
1 pound spaghetti noodles
1 small onion
1 medium bell pepper
1 can cream of mushroom soup
Several cups of chicken broth
2-3 celery stalks
Boil chicken. If you’re using a whole one, remove the bones. Boil spaghetti in chicken broth. Meanwhile, saute onion, bell pepper and celery in oil & a small amount of broth. (I sometimes add a little minced garlic.) Mix veggies, cream soups, chicken and noodles in glass baking dish. Top with cheddar cheese.
Bake at 350 degrees for 30 minutes.
Casserole's divided due to Hubs' hatred of onions.
Crossed-posted over at Will They Eat It?