- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Chicken spaghetti
Posted on 1/23/13 at 2:49 pm to ruzil
Posted on 1/23/13 at 2:49 pm to ruzil
My mom and grandmother (south Louisiana Cajuns) used to make one with a fryer. Basically you would cook the fryer as if you were making a sauce piquant-brown all the veggies, fryer, and brown some tomato sauce and make a long gravy, mix in noodles and presto "Cajun chicken spegg". That Mississippi stuff just looks like slop and cheesy noodles but after a hard nite drinkin', I'd eat it!
1
Posted on 1/23/13 at 8:30 pm to TIGERFANZZ
" Chicken Spaghetti "
Ingredients:
6 cups chicken; cooked, cubed
1 package vermicelli spaghetti (7 to 8 oz)
2 large bell peppers, chopped
2 pounds onions, chopped
2 celery stalks, chopped
8 ounces sliced mushrooms
1/2 cup butter
2 cans Rotel tomatoes, diced (approx. 10 oz each)
2 tablespoons Worcestershire sauce
1 pound Velveeta cheese
Preparation:
Cook and season chicken. Save 1-1/2 quarts broth. Cook spaghetti in broth; drain, but do not rinse. In dutch oven or heavy pan sauté pepper, onion, celery and mushrooms in butter. Add tomatoes. Simmer for about 15 minutes to let the flavors blend. Add spaghetti, chicken and cheese. Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News