Hey y’all, it’s Kat. This week, we’re having some nasty wet weather here in Texas and it’s keeping me inside and not outside grilling. So today, I thought I would share one of my absolute favorite recipes that my mom made growing up. We’re going to be making some chicken spaghetti.

Why You’ll Love This

This recipe is easy, it is delicious, and it is one of my favorites from my childhood.

Ingredients

• about two and a half pounds of chicken breast
• like two ports of water or so
• about a cup of diced bell pepper
• a diced white onion
• one celery stock that’s been diced
• like two tablespoons of butter
• two cans of rotail
  • hatch chili rotail
  • regular rotail
• golden mushroom soup
• a little salt
• about 12 ounces of spaghetti noodles
• a bag of velveter shreds
• one of these velveter cheese sauce packets

Instructions

1. Start by grabbing yourself a large pot.
2. Add about two and a half pounds of chicken breast into the pot.
3. Add like two ports of water or so in here with the chicken.
4. Let my chicken boil for about 30 to 40 minutes until it is all the way cooked.
5. Let that come to a boil now.
6. Turned off the heat.
7. Use my tongs and remove the chicken out of the water.
8. Do not drain this chicken water.
9. Once my chicken cools off a little bit, slice it up into some bite-sized pieces.
10. Into a large skillet, add about a cup of diced bell pepper.
11. Add a diced white onion.
12. Add one celery stock that’s been diced.
13. Throw in like two tablespoons of butter.
14. Crank up this heat to like a medium heat.
15. Saute up these veggies until they are nice and tender.
16. Add two cans of rotail.
17. Just plop that soup right on in there.
18. Add our diced chicken on in.
19. Mix this together and let it come to a simmer for just a couple of minutes.
20. Set this aside on a different burner.
21. Grab your pot that you boiled your chicken in.
22. Take our chicken broth and bring it up to a boil.
23. Add in a little salt to this broth as well.
24. Once my chicken broth is come to a boil, add in about 12 ounces of spaghetti noodles.
25. Break these spaghetti noodles into thirds.
26. Add in my noodles and let it start cooking.
27. Add my chicken and soup and tomato mixture into my pot with my noodles.
28. Stir all of this together.
29. To this pot, add a bag of velveter shreds.
30. Dump in that whole bag.
31. Slap this in here too.
32. Mix that all together.
33. Get everything nice and cheesy.
34. Dump my spaghetti right into the 9×13 baking dish.
35. Bake this at 350 degrees for one hour.
36. Pop around in and I’ll see you all in an hour.

Cooking Tips

It’s always a good thing to use a meat thermometer and check the internal temperature.
You don’t want to replace this with anything else. You want to use the golden mushroom. That just brings the flavor to the next level in this chicken spaghetti.
We are not going to be draining this broth. So you want about 8 cups of water in here.
We’re not going to drain that. We want to keep all that yummy flavor in there.

Serving Suggestions

For dinner, I would serve this alongside maybe some garlic bread, maybe a Caesar salad, to make it a nice complete meal.

Well, I hope that you guys enjoyed my chicken spaghetti recipe. It brings me back to my childhood and it is just so, so good.