Chicken Spaghetti

Texans seem to love this stuff but to me it tastes like aluminum velveeta.  I made a scratch version which was met with mixed reviews.  Proceeds went to Mercury One Disaster Relief.

2#'s mushrooms
2#’s mushrooms and boil water for with 4# of chicken breast.
1/2 pound of butter.
1/2 pound of butter.
Onions, garlic and mushrooms.
Onions, garlic and mushrooms.
1/3 cup of flour.
1/3 cup of flour.
Remove 90 % and blend.
Remove 90 % and blend.
Big ass ladle. :)
Big ass ladle. 🙂
Continue to cook.
Continue to cook.
Add 2 cans of evaporated milk, salt, pepper, more garlic, thyme and nutmeg.
Add 2 cans of evaporated milk, salt, pepper, more garlic, thyme and nutmeg.  Cook and season to taste.  Add chicken and two cans of rotel.
Cook 4 bags of spaghetti al dente and divide into hotel pans.
Cook 4 bags of spaghetti al dente and divide into hotel pans.
Pour in sauce.
Pour in sauce.
Top with shredded cheese and bake in oven for 25 minutes.
Top with shredded cheese and bake in oven for 25 minutes.

4 thoughts on “Chicken Spaghetti”

  2. very interesting. i’ve never seen it made like that. my mom completely made up a recipe. the funny thing is that it comes out in a peach color, and it tastes like heaven on earth-i would seriously eat it for every meal until it was gone. the problem is that it took her about 7 hours to make. it was ridiculous.

    Reply

  3. 7 hours is crazy! I just made homemade cream of mushroom soup and added chicken, pasta and cheese. Basically took the canned crap out of the normal recipe. I wonder how she got it that color.

    Reply

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