Oh my goodness. I just-this-very-moment read Jennifer's comment about chicken spaghetti on my potpourri post and had to right-this-very-minute post the recipe.
Oooh friend you don't know what you are missing! Chicken spaghetti is one of my all-time favorite foods!
Once on a mission trip in college we all divided up and a different group cooked supper for everyone each night. Since I was the leader of my little group and spaghetti is good for a crowd I decided to make chicken spaghetti on my group's night.
Only - I made it from memory.
Which turned out fine except for one tiny thing. Actually it was one BIG thing.
I was waaaay off on the servings, and we ended up with about 3 times as much spaghetti as we needed. It was much like one of the Strega Nona books from Tomie DePaola. You know the story when the magic pot keeps spittin' out spaghetti until the town is full up with it?
Except in my case it wasn't magic, just poor memory!
So - for Jennifer and anyone else missing out on this wonderful dish, here is our family's recipe, as made by my Nana and my Mama, for Chicken Spaghetti.
And in case you need to know, it feeds 8-12, depending on how hungry they are, how sides you have, and how many are men. ;)
1 chicken, boiled and cubed
2 tsp salt
1/4 tsp pepper
1/2 c chopped onion
1/4 c chopped bell pepper
1/4 c pimento
1 tsp paprika
12 oz spaghetti, broken
1 can mushroom soup
1 c grated cheddar cheese
Cook onion and pepper in 2 quarts chicken broth until clear. Add cut up chicken, salt, pepper, paprika, and uncooked spaghetti. Cook 20 minutes. Add mushroom soup and pimento. Put into a 9x13 baking dish. Sprinkle cheese over top and bake until melted.
Man oh man I love this stuff. Served with a salad, garlic bread and Italian green beans (the flat kind) it makes an unbeatable meal! :)