Best Texas Spaghetti Chicken By Eddie Recipes

TEXAS CHICKEN SPAGHETTI

Texas Chicken Spaghetti image

I got this recipe from my mother-in-law. I am listing it here as she gave it to me, but I make the following changes: recipe #54128 in place of the mushroom soup (or I have also used cream cheese, maybe fat-free?) lots more garlic and onions, fresh mushrooms instead of canned, cheddar cheese spread (ie Wispride)instead of Velveeta and I skip the olives since it is one of the few foods I actually dislike. It's really a pretty tasty casserole, easy to make ahead for a crowd and it freezes well. I like to add Tabasco for a little more zip.

Provided by Soup Queen

Categories One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs chicken parts or 1 large broiler-fryer chicken
3 stalks celery
1 bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
1 (8 ounce) can mushrooms
1 lb spaghetti, broken
1 (15 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 (10 ounce) can cream of mushroom soup
1 teaspoon Worcestershire sauce
1 lb Velveeta cheese, cubed
20 stuffed green olives, chopped

Steps:

Cover chicken with water and bring to a boil.
When chicken is done, remove from broth.
Shred chicken.
Skim fat from broth.
In at least one quart of broth, cook celery, bell pepper, onion, garlic, mushrooms and olives until tender.
Add spaghetti and cook till done. You may need to add more broth.
Add remaining ingredients.
Mix well till cheese melts.

Nutrition Facts : Calories 691.1, Fat 29.2, SaturatedFat 12.6, Cholesterol 132.9, Sodium 1471.7, Carbohydrate 59.2, Fiber 3.9, Sugar 11.7, Protein 46.7

TEXAS SPAGHETTI CHICKEN BY EDDIE

TEXAS SPAGHETTI CHICKEN BY EDDIE image

This is a classic Texan casserole.

Provided by Eddie Jordan

Categories Casseroles

Time 1h10m

Number Of Ingredients 16

Ingredients

8 oz spaghetti
2 c cherry or grape tomatoes halved
2 jalapeno peppers, stemmed seeded and cut lengthwise
4 clove garlic
1/2 yellow onion
2 Tbsp butter
2 Tbsp flour
2 c whole milk, plus more if needed
2 c grated cheddar cheese
2 c grated monterey jack cheese
1/2 tsp cumin
1/4 tsp cayenne
1/2 c chopped fresh cilantro, plus more for topping
2 tsp fresh lime juice,
kosher salt and freshly ground pepper
4 c shredded cooked chicken

Steps:

1. Lightly grease a 12 inch skillet, Cook spaghetti according to package directions in a pot of boiling salted water. Drain, rinse, and transfer to skillet.
2. Place tomatoes, jalapenos on a foil lined baking sheet, skin side up along with the garlic cloves and onion Broil 5 to 7 minutes on a rack placed 6 inches from heat. Remove from oven let vegetables cool, dice. Reduce oven to 350 degrees.
3. Melt butter in a sauce pan over medium low heat, Whisk in flour until well combined and slightly browned about 30 seconds, slowly pour in milk and cook stirring until sauce thickens to coat spoon 3 to 5 minutes.
4. Turn off heat and slowly stir in half the cheese about 1/2 cup at a time until melted into sauce.
5. Stir in diced vegetables along with cumin, cayenne, cilantro, and lime juice add salt and pepper.
6. Pour sauce into cooked spaghetti and stir in shredded chicken. Top with remaining cheese.
7. Bake uncovered 20 minutes or until brown and bubbling. Sprinkle with cilantro serve.