Thread: My "Version" of Chicken Spaghetti

This is how I cook Chicken Spaghetti for one person, which makes plenty for leftovers days after.

Ingredients:

16oz package of spaghetti noodles
1 can of rotel
1 can of cream of mushroom
1 can of cream of chicken
1/2 an onion (white or yellow) chopped
1 serrano pepper (seeds included, else you're a wimp!) chopped
lil bit of olive oil
lil bit of butter
1/2 block (.5 lb) of Velveeta
3 or 4 large chicken breasts (cut up, shredded, whatever)

Instructions:

1. Boil Chicken breasts for 20-40 minutes
2. Sautée chopped onion and pepper in olive oil and butter (in a deep frying pan or whatever)
3. Cook spaghetti noodles in the chicken broth left over from the chicken boiling.
4. While noodles making, add Velveeta, rotel, cream of mushroom and cream of chicken to the sautée mix. After Velveeta is pretty well melted, put the stove top on simmer. Preheat oven to around 350
4. When noodles finish, drain. Mix noodles, sauce conglomaration, and chicken all in one (or two, or three) casserole dish.
5. Bake for at least 25 minutes.

Yum yum and just a little spicey (I would make it even spicier if I knew other people would eat it as hot as I like stuff).

If any of you ladies (or men) try this, I'd like to know what you think about the taste, etc.

Just finished making a batch of this for Church tomorrow. Have any of you tried it? What did you think?

One thing to consider is, if you don't like it to be so cheesey, you could cut down the Velveeta to 1/4 lb or throw it out altogether. The cream of chicken and cream of mushroom and Rotel will give it plenty of liquidity. I like having it in there though!

I will instruct my wife to make me a batch because it looks good.

I'll inform you of my opinion after I've eaten it.

Thanks for the recipe!

Josh, it sounds good, but please...Italians don't call spaghetti "noodles." It's just spaghetti.

Originally Posted by Herald

Josh, it sounds good, but please...Italians don't call spaghetti "noodles." It's just spaghetti.

I suppose it's good, then, that I'm Irish and not Italian.

Bill, I suppose you say "Italian" with a short "i" rather than a long "i"?

Josh, have you tried it with Cayenne or habanero peppers? This recipe sounds really good. I'd instruct my wife to make it, but I'm the better cook.

We made something similar for supper a couple nights ago... but it was made with leftovers and didn't have peppers.

And it's "Eye-tal-eye-yan". :P

Originally Posted by Sven

Bill, I suppose you say "Italian" with a short "i" rather than a long "i"?

Josh, have you tried it with Cayenne or habanero peppers? This recipe sounds really good. I'd instruct my wife to make it, but I'm the better cook.

Steve, correct. Saying it the other way is the sure fire formula for a visit from Vinny.

That is very similar to what I make. Except I use either habenero or scotch bonnet peppers. We also use both Velveeta and sharp cheddar cheese. It is also good to add just a bit of Worcestershire sauce to the liquid/cheese concoction. It is yummy stuff.

Originally Posted by Herald

Josh, it sounds good, but please...Italians don't call spaghetti "noodles." It's just spaghetti.

Or one could be permitted to say "pasta." But never "noodles."

Then again, what Joshua is making does not resemble anything Italian anyway.

Hmmm here are my thoughts:

16oz package of spaghetti noodles High in carbohydrates
1 can of rotel Loads of preservatives, artificial coloring, sodium
1 can of cream of mushroom A lot of sodium
1 can of cream of chicken SODIUM!
1/2 an onion (white or yellow) chopped Healthy!
1 serrano pepper (seeds included, else you're a wimp!) chopped Healthy!
lil bit of olive oil Healthy!
lil bit of butter High in unhealthy fats
1/2 block (.5 lb) of Velveeta High in unhealthy fats and sodium
3 or 4 large chicken breasts Healthy! Depending on source could have a lot of sodium

Yes, the Velveeta and butter may be high in calcium but there are much healthier sources. Unless this dish is as an occasional treat, I'll pass. Sure I'm in great shape but...well...unhealthy foods still bother me. (NB: if a courtship partner or my wife made this for me, I would totally eat it and like it. It's probably delicious.)

Originally Posted by fredtgreco

Originally Posted by Herald

Josh, it sounds good, but please...Italians don't call spaghetti "noodles." It's just spaghetti.

Or one could be permitted to say "pasta." But never "noodles."

Then again, what Joshua is making does not resemble anything Italian anyway.

These folks born under the Mason-Dixon line have no idea what real Italian food is. I need to make Josh some cervello alla filiserbe.

When I was growing up it was required to go to my maternal grandmother's house for dinner. If you didn't show up you were "sei carne morta" - dead meat! My grandmother went to the Italian market on Ferry St. in Newark, NJ to buy fresh plum tomatoes every Saturday. On Sunday morning she started the sauce. She let it simmer on low while she went to mass (we were raised R.C.). She made the meatballs from scratch and stuffed her own sausage skins. My grandfather was in charge of procuring the chianti. We never had spaghetti. My grandmother used to say, "Spaghetti e per gli Americani, no Siciliani" - Spaghetti is for Americans, not Sicilians.

Oh, the memories.

I can smell it now!

I was in Buffalo the last two weeks, and had my great-Aunt's Italian chicken soup, along with eggplant parmesan, and stuffed zucchini. I did forget to go to my favorite restaurant in the world - the Como!!

Originally Posted by Herald

When I was growing up it was required to go to my maternal grandmother's house for dinner. If you didn't show up you were "sei carne morta" - dead meat! My grandmother went to the Italian market on Ferry St. in Newark, NJ to buy fresh plum tomatoes every Saturday. On Sunday morning she started the sauce. She let it simmer on low while she went to mass (we were raised R.C.). She made the meatballs from scratch and stuffed her own sausage skins. My grandfather was in charge of procuring the chianti. We never had spaghetti. My grandmother used to say, "Spaghetti e per gli Americani, no Siciliani" - Spaghetti is for Americans, not Sicilians.

Oh, the memories.

That does sound like a neat family memory.

Fred, that looks like a great restaurant. I shouldn't be discussing Italian food. I'm trying to lose weight.

Originally Posted by SolaScriptura

Originally Posted by Herald

When I was growing up it was required to go to my maternal grandmother's house for dinner. If you didn't show up you were "sei carne morta" - dead meat! My grandmother went to the Italian market on Ferry St. in Newark, NJ to buy fresh plum tomatoes every Saturday. On Sunday morning she started the sauce. She let it simmer on low while she went to mass (we were raised R.C.). She made the meatballs from scratch and stuffed her own sausage skins. My grandfather was in charge of procuring the chianti. We never had spaghetti. My grandmother used to say, "Spaghetti e per gli Americani, no Siciliani" - Spaghetti is for Americans, not Sicilians.

Oh, the memories.

That does sound like a neat family memory.

Ben, it is. I'm sure all of us have similar memories. Why is it all my childhood memories revolve around food?

Originally Posted by Herald

Fred, that looks like a great restaurant. I shouldn't be discussing Italian food. I'm trying to lose weight.

Only living vicariously. It is great. My great uncle ate lunch there like every day when he was a N.F. police interrogator.

Originally Posted by Joshua

This is how I cook Chicken Spaghetti for one person, which makes plenty for leftovers days after.

Ingredients:

16oz package of spaghetti noodles
1 can of rotel
1 can of cream of mushroom
1 can of cream of chicken
1/2 an onion (white or yellow) chopped
1 serrano pepper (seeds included, else you're a wimp!) chopped
lil bit of olive oil
lil bit of butter
1/2 block (.5 lb) of Velveeta
3 or 4 large chicken breasts (cut up, shredded, whatever)

Instructions:

1. Boil Chicken breasts for 20-40 minutes
2. Sautée chopped onion and pepper in olive oil and butter (in a deep frying pan or whatever)
3. Cook spaghetti noodles in the chicken broth left over from the chicken boiling.
4. While noodles making, add Velveeta, rotel, cream of mushroom and cream of chicken to the sautée mix. After Velveeta is pretty well melted, put the stove top on simmer. Preheat oven to around 350
4. When noodles finish, drain. Mix noodles, sauce conglomaration, and chicken all in one (or two, or three) casserole dish.
5. Bake for at least 25 minutes.

Yum yum and just a little spicey (I would make it even spicier if I knew other people would eat it as hot as I like stuff).

Thanks. Sounds good.

But I had to Google "rotel."

Originally Posted by Herald

When I was growing up it was required to go to my maternal grandmother's house for dinner. Oh, the memories.

My grandparents came over from Germany, and I swear my grandma could make dirt & lawn clippings taste delicious. You would pop in the door for a quick visit, and in less than 5 minutes she would have 4 things going on the stove, saying "eat, eat, you gotta eat something"! How I miss her. We need more grandmas to cook for us!

Originally Posted by SolaScriptura

I will instruct my wife to make me a batch because it looks good.

I'll inform you of my opinion after I've eaten it.

Thanks for the recipe!

So did she cook it for you?

What a yummy-looking recipe! Already copied and pasted, just waiting for the next grocery run.

Originally Posted by Scottish Lass

What a yummy-looking recipe! Already copied and pasted, just waiting for the next grocery run.

Careful, Anna . . . do not be deceived . . .

It would seem this recipe is of the devil.