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Mom's Chicken Spaghetti Recipe

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This recipe for Mom's Chicken Spaghetti, by , is from The McCathern Family Cookbook - 2019, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam James Turner

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken
7 oz spaghetti
½ lb American Cheese
½ lb Old English Cheese
1 Onion, chopped fine
1 Bell pepper, chopped fine
¼ cup margarine
2 cans cream of mushroom soup
1 can evaporated milk
Optional: chopped jalapeños, chopped green or ripe olives

Directions:
Directions:
Cook whole chicken in water and let stand in broth overnight. Remove chicken from broth, set aside broth, take chicken off bone and cut up into bite size pieces.

Cook spaghetti in chicken broth for 10 minutes, drain most of the broth from spaghetti (leave enough to see through spaghetti.) Add chicken to spaghetti and add cheeses, soup and evaporated milk. Sauté onion and bell pepper in margarine and add to chicken mixture. Mix all together, pour into 13X9 baking pan, bake at 350⁰ for 40 minutes and let stand about 30 minutes before serving. Can also freeze before baking.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
1 hour not counting cooking and standing time for chicken
Personal Notes:
Personal Notes:
This recipe is from the kitchen of Billie Jean James, daughter of Teba & DT Pfeil. Our family has enjoyed this recipe for many family gatherings and though there are many versions of this same recipe, it continues to be a favorite, handed down through the generations.

 

 

 

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