August 7, 2013


If you grew up in the South, your Momma raised you to know how to prepare a good chicken spaghetti! It was almost the official item to serve at a ladies luncheon, funeral potluck or family reunion! My goodness gracious, how many times have my children asked me to make my chicken spaghetti? Anytime we had a work function where we planned a potluck luncheon, everyone requested Miss Betsy's chicken spaghetti. So I am assuming it's rather delicious to most everyone.

Now.....fair warning........ let go of your snobbery of using that old pantry staple of "cream of something or other Campbell's soup, cause' we all know that it's the one ingredient that will make your  casserole creamy and scrumptious! No doubt, your family just might sing for their supper!

Six chicken thighs, Boneless, skinless
Olive Oil
Rotisserie chicken seasoning
Garlic Powder

 Season chicken thighs. Drizzle with olive oil. Place in baking dish, prepared with cooking spray and bake at 285-300 degrees F. for one hour.

 12 ounces of Spaghetti
1 chicken bouillon cube, added to water

 Boil until al dente’, drain, reserving 2 cups of the liquid.

 Fresh Mushrooms (about 1 pint)
1/2 Stick of butter

 Melt 1/2 stick of butter in saucepan. Add fresh mushrooms, and sprinkle with garlic powder and Worcestershire sauce. Simmer until tender, about 20 minutes.

1 can of Cream of Chicken Soup or Cream of Mushroom Soup
1/4-1/2  cup sour cream
1/4 cup of half and half
Red Pepper
Italian Seasoning
Garlic Powder
Salt, Pepper
One can of Peas, drained
2 cups of shredded sharp cheddar cheese
Parmesan Cheese

 Mix together and place in a greased 9” x 13” baking dish. Bake for 30-40 minutes until hot and bubbly.

Yes, you have noticed there are no exact measurements of seasonings. I am an old southern cook and I just use these to taste. You will be safe to use about 1/2 t. to 1 t. of each since this makes a large casserole.

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