Thursday, October 17, 2019

Gran Gran's Chicken Spaghetti

I've told you before about my dear Great Aunt Nona and her famous Apricot Nectar Cake.  Chicken Spaghetti was probably her second most famous recipe.  As kids, my cousins and I thought it was also her most over-made recipe and moaned every time it was on the table.  As an adult, I've made this recipe more times than I can count.  I now know why this was a go-to recipe for her.  It's quick, easily made ahead, and a true crowd pleaser.  I recently signed up for a Meal Train for a sweet friend and knew almost immediately I would make Gran Gran's Chicken Spaghetti.  I also wound up making Nona's third most famous recipe: Red Jello Salad.  In fact the only thing I didn't make was the cake.  I made a batch of Simple From Scratch Brownies instead.  I even texted my cousins and said, "It's official.  I've turned into Gran Gran.  I just made Chicken Spaghetti and Red Jello Salad." This can be made ahead and frozen and then baked, or baked and frozen.  Or made the night before and baked when you're ready to serve.  It reheats well and it's loved by everyone.  Perfect for potlucks, new babies, funerals or weeknight dinners, and especially meal trains...
A TRUE family favorite.  This dish is
made by everyone in my family for every occasion!
Easily prepared ahead, frozen, and as you can see:
transported in a foil pan for sharing.

I took this meal to a dear friend for a meal train.
I prepared exactly what Aunt Nona would have made.
Chicken Spaghetti, Red Jello Salad, and Garlic Toast.
The only thing missing: Apricot Nectar Cake!


Gran Gran's Chicken Spaghetti


2 tablespoons unsalted butter
1 white onion, diced
2 stalks celery, diced
1 green pepper, diced
1 (16 ounce) package spaghetti
1 (4 ounce) jar diced pimentos, drained
16 ounces Velveeta cheese, cubed
2 cups cooked, diced chicken (I poached 4 boneless, skinless breasts but you can use rotisserie or whatever chicken preparation you like)
1 cup chicken broth

In a large saute pan over medium heat melt the butter. Saute the onion, celery and green pepper until tender, about 5-7 minutes.  Meanwhile cook the spaghetti according to package directions and drain.  Combine all of the ingredients in the saute pan or a large bowl, adding the chicken broth last to moisten.  Pour into a 9x13-inch casserole dish and bake at 350 degrees F until cheese is melted and dish is hot and bubbly.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 25 minutes




2 comments:

  1. This is a great covered dish to take to my Bible Study group. It was a hit! Because there is so little "grease", it is also good at room temperature. Saves well, tastes just as good after being frozen and micro-waved for a bit. I'll fix this many times in the future.

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  2. I'm so glad everyone enjoyed it! It really does transport well and freeze and re-heat. Now I know why Gran Gran made it so often!

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