re: Chicken spaghetti

I can't eat any chicken spaghetti but my mom's. The ingredients sound awful, but it's actually really good. The sauce is cream of celery and chicken soups & tomato soup with sauted onions, bell pepper, & celery. She adds sliced green olives, a little olive juice, and diced tomatoes. Her "secret" ingredient is a tsp. of chili powder. She mixes it with cooked spaghetti in an oven proof pot, covers it with American cheese, and puts it in the oven just long enough to melt the cheese.

I don't know the exact measurements of the ingredients. I think it just depends how much you're making & how many you're cooking for. I know she gets a lot of requests for it at potlucks.

Eta: Of course, there is cubed chicken in the sauce, and I believe she might add some chickens broth when needed.

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!

" 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.

This seems like it could be the recipe, but way too much cheese. May try this out and see how it does. Thanks.