This is Loretta’s Chicken Spaghetti recipe. I’d neither heard of nor eaten Chicken Spaghetti before knowing Loretta. She brought it into the family and it stayed. Chicken Spaghetti also brought Velveeta processed cheese into focus, as it seems Chicken Spaghetti is nigh on impossible to make without it.
I no longer eat chicken or cheese or any dairy products, much less “processed cheese.” By extension, Chicken Spaghetti no longer forms part of my diet. However, the recipe does remain!
Chicken Spaghetti Ingredients
- 1 4-lb. chicken
- 2 boxes spaghetti
- 1 can chicken broth plus water
- 1/2 lb. butter
- 1 chopped green pepper
- 2 cloves garlic, minced
- Salt, pepper, paprika,
- Worcestershire sauce
- 1 chopped onion
- 1 large can tomatoes
- 1 can mushroom soup
- 6 sliced pitted black olives
- 1 lb. process cheese
- 1/4 cup split almonds
- 3 T Parmesan cheese
- 1/4 cup chicken broth
Cook chicken. Skim fat, bone and chop the meat. Cook spaghetti in broth with extra water. Set aside. Saute green pepper, garlic, salt, pepper, paprika and onion in butter. Add to spaghetti. Add tomatoes, mushroom soup and Worcestershire. Add chicken and simmer for a few minutes.
Remove from fire and chill overnight. Place in a baking dish, layered with process cheese and olives. Top with almonds and Parmesan. Pour on extra broth and bake until hot and crusty on top