Memaw Peacocks Old Fashioned Chicken Spaghetti Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
• Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
• Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
• Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

Steps:

• In a large skillet, stir-fry chicken in 2 tablespoons oil about 6-8 minutes or until chicken is no longer pink; drain. Remove and keep warm; , In the same skillet; saute the green pepper, onion and garlic in remaining oil until vegetables are tender. Add the tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil. Reduce heat; return chicken to the pan and heat through. Serve with spaghetti.