Grandmas Chicken Spaghetti Food

CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
• Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
• Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
• Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

GRANDMA'S CAJUN CHICKEN & SPAGHETTI

Steps:

• Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan., Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour., Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
• Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
• Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.

HOMEMADE CHICKEN SPAGHETTI

Steps:

• Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
• Cook onion, garlic, and bell pepper in butter until tender. Add flour and seasonings. Cook for 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly.
• Remove from heat, add parmesan cheese and half the cheddar cheese. Mix until smooth and melted. Season with salt and pepper to taste.
• Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9x13 dish.
• Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.

CHICKEN SPAGHETTI A LA GRANDMA KEY

Steps:

• Boil chicken in 3 qrts water til tender.
• Remove chicken, cool, bone, and cut in small bite size pieces.
• Cook spaghetti in chicken broth with the garlic salt until tender.
• Meanwhile, saute finely chopped onion, green pepper and celery in 2 tbsp margarine til tender.
• Add to cooked spaghetti.
• Stir soup, chicken, milk, 2/3 of cubed cheese and pimento into spaghetti.
• Place mixture in a large baking dish and put rest of cheese (shredded) on top.
• Cook in 350 degree oven til bubbly (about 20-30 minutes).

GRANDMA'S GO-TO SPAGHETTI SAUCE

Steps:

• Pour olive oil in a large pan, and heat to medium high.
• Add onions and stir until translucent.
• Add garlic and stir until onions are golden. Watch closely so garlic doesn't burn or it will be bitter.
• Add tomato paste, and stir constantly to slightly brown paste for additional flavor.
• Dump contents of pan into a 6 quart or larger CrockPot.
• Add San Marzano tomatoes by hand-crushing each tomato into CrockPot and dumping remaining contents of can into the CrockPot.
• Add sugar, basil, cloves, salt, and pepper. Turn CrockPot to low, and cook at least 4-6 hours stirring occasionally throughout the day.
• Check for seasoning and adjust if needed, and serve.
• Turn off CrockPot, and let contents cool completely before packaging into freezer-safe containers and placing in the freezer.

GRANDMA'S CHICKEN SPAGHETTI

Steps:

• Cut the chicken breast into 1 inch cubes; boil those until cooked thoroughly. Boil your noodles.
• Cut the cheese up into small cubes so it will melt faster. Drain the juice out of the Ro*Tel unless you like things spicy.
• When chicken is done, add all ingredients. Add noodles stir up good and make sure all cheese is melted and serve with garlic bread.

GRANDMA'S BAKED SPAGHETTI

Steps:

• Preheat oven to 350°F.
• Cook pasta according to package directions.
• Drain and rinse.
• Set aside.
• Cook bacon until crispy.
• Drain and crumble.
• Set aside.
• In large frying pan, cook ground beef, onion and bell pepper over medium heat, crumbing beef while it cooks.
• Drain and return to pan.
• Add canned tomatoes, soup and black pepper, and stir to heat through.
• Add 1 cup of the cheese, crumbled bacon, and stir until cheese is melted.
• Remove from heat.
• Add cooked spaghetti to the sauce mixture and pour into a greased 2 quart casserole dish.
• Bake covered for 30 minutes.
• Remove cover, top with remaining 1 cup of cheese, and continue to bake, uncovered, for an additional 15 minutes, or until bubbly.

GRANDMA'S CHICKEN SKETTIE (SPAGHETTI)

Steps:

• Preheat oven to 350 degrees.
• Cook pasta 2 minutes short of package directions and drain.
• In large saute pan, heat oil over med/high heat and add celery and onion. Cook until softened, then add diced garlic and cook for 1 minute more.
• Add diced/shredded chicken, cream of chicken soup and peas. Stir to combine. Add the heavy cream, sour cream and 1 and 1/2 cups of the shredded cheddar cheese. Add salt and pepper to taste. Stir and heat through until starting to bubble and cheese is melted.
• Add the cooked pasta to the pan and stir until all of the ingredients are combined.
• Spread mixture into a 2 qt casserole dish that has been sprayed with non-stick cooking spray. Sprinkle remaining 1/2 cup (or more which I always do) on top.
• Bake for 30-40 minutes or until heated through.

GRANDMA'S BBQ CHICKEN W/ SPAGHETTI

Steps:

• 1. Bring everything but chicken to a boil. Pour over chicken. I use a large dutch oven to prevent spills in my oven. Bake, covered, for an hour and a half, or until chicken is cooked through.
• 2. While this is cooking, prepare pasta according to the package.
• 3. Remove chicken from sauce and put under the broiler for a few minutes. Serve with sauce and pasta. I often serve the sauce on the side - allowing people to get as much or as little as they'd like. It doesn't need cheese, but you can serve with Parmesan if you'd like.