A family recipe.
We had this one dish chicken spaghetti in our son’s home in Colorado, and enjoyed it immensely. This chicken spaghetti recipe comes from Monica’s grandmother who hails from Missouri. It has become a family favorite. While it includes a tomato base, it also includes cream of mushroom and celery soups as well.
You can have this ready in the amount of time it takes to cook chicken (if you are not using pre-cooked) and noodles. You’ll need to sauté onions, celery, and peppers while your noodles are cooking. For the chicken, you can start with uncooked chicken, use canned chicken, or use leftover cooked chicken. By the time everything is cooked, you’ll be ready to assemble the dish.
Because of the addition of cream of mushroom and cream of celery soups, the sauce has a creamier texture and is less acidic. For folks whose stomachs can only take so much acid, this is a good spaghetti recipe.
As with any recipe, adjust the ingredients to your liking. Some folks prefer a small amount of celery, while others think you can’t have too much celery. The same for bell peppers and onions. Add as much as you and your family prefer. The best part of being the Chef in your home is that you can adjust and fix a recipe any way you like it. Enjoy!
The Recipe for one dish chicken spaghetti
One Dish Chicken Spaghetti
- 2 chicken breasts OR other chicken
- 1 lb. spaghetti noodles
- 1/2 stick butter OR margarine
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper
- 1/2 cup chopped onion
- 1 can tomato soup
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 1/2 lb. Velveeta cheese cut in chunks.
- Boil chicken until tender OR used leftover chicken
- Remove from broth and debone when cool, saving the broth
- Sautee veggies in butter OR margarine
- Cook spaghetti noodles until done
- Combine soups, spaghetti, veggies and chicken
- Add cheese and stir until melted
- Add creole seasoning, garlic salt, etc. to taste.
This recipe is a repost from several years ago.