Memaw Peacocks Old Fashioned Chicken Spaghetti Recipes

OLD FASHIONED CHICKEN SPAGHETTI

Steps:

• Fill a large stock pot full of water. Clean and rinse whole fryer or chicken pieces. Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Let chicken come to a boil, then reduce heat and simmer chicken until done.
• Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes. Remove chicken from pot and place on a plate to cool. Drain the broth through a strainer and reserve.
• Cook the spaghetti per package directions. Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth.
• Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente. While spaghetti noodles are cooking start de boning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces. Chop up all the vegetables and set aside.
• Melt margarine in a small skillet and add the vegetables. Sauté’ vegetables until they are tender and translucent in color. When noodles are done drain and set aside.
• If you are not using canned chicken broth, reserve 2 cups of the cooked broth. In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup. Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).
• To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir to combine. Spray a 9x 13 inch baking dish with cooking spray and add combined mixture.
• Top finished casserole with 8oz of shredded cheddar cheese. Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly. Remove from oven let cool and serve.

MEMAW PEACOCK'S OLD-FASHIONED CHICKEN SPAGHETTI

Steps:

• Cut celery and carrots into 1 inches pieces, quarter one onion.
• Place chicken, celery, carrots, quartered onion, 1/2 teaspoon garlic, 1 teaspoon salt and one teaspoon pepper in a large Dutch oven.
• Add water to cover and bring to boil. Reduce heat and simmer until chicken is cooked through about 45 minutes to 1 hour.
• Remove chicken from broth and let cool.
• Discard skin and bones, dice chicken and set aside.
• Preheat oven to 350°F.
• Grease a 9 by 13 baking dish.
• Bring water for spaghetti to boil, and add spaghetti, cook for 10 minutes.
• While spaghetti cooks dice remaining onion and bell pepper and drain pimentos.
• Drain spaghetti and set aside.
• In a large skillet, melt butter over medium high heat, add onion, 1/2 teaspoon garlic, 1 teaspoon salt, 1/2 teaspoon pepper, bell pepper, pimentos, and mushrooms and cook, stirring frequently, until vegetables are tender, about 5-10 minutes.
• Cube Velveeta and add to skillet along with the soups and Worcestershire sauce. Stir until cheese is melted and smooth. Remove from heat.
• Add chicken and spaghetti to sauce.
• Chop 2 tablespoons of the parsley and add to skillet, stir everything to combine and transfer to greased baking dish.
• Sprinkle evenly with Cheddar and bake until hot and bubbly, about 25 minutes.
• Garnish with parsley if desired.

OLD FASHIONED CHICKEN & VEGETABLE STEW

Steps:

• Preheat oven to gas mark 4,.
• put flour and dried thyme in a bag, joint leg quarters, add to bag and cover with flour,.
• heat oil in frying pan,and brown, then place in a casserole dish.
• chop the vegetables and fry 10 mins till soft and coloured.
• add to chicken in casserole with any left over flour. add mushrooms and leeks and stock.
• bring to boil and place in oven for one hour then turn to simmer and cokk till tender.

OLD FASHIONED MEATBALLS & SPAGHETTI

Steps:

• Combine ingredients for gravy; set aside.
• In a food processor or blender, whirl bread to make crumbs (you should have 2 cups lightly pressed crumbs).
• In a large bowl, mix together crumbs, ground beef, parmesan cheese, onion, parsley, salt, pepper, garlic, and eggs.
• Form mixture into 1 1/2 inch balls.
• Heat oil in a large frying pan and brown meatballs.
• Drain on paper towels.
• Add meatballs to gravy.
• Add 1/4 cup parmesan cheese to gravy.
• Bring to a boil, reduce heat, and simmer 1 1/2 to 2 hours.
• Serve over cooked spaghetti.

OLD FASHIONED CHICKEN CASSEROLE

Steps:

• Mix flour, salt and pepper in a bag, add the chicken and shake to coat well.
• Brown a few pieces at a time in the butter in a skillet.
• Remove to a 3 QT baking dish, reserving the drippings.
• Add the carrots, potatoes and onions to the baking dish.
• Pour the chicken broth over and add the thyme.
• Bake, covered at 350*F for 45 minutes.
• Stir 6 TBs flour into the reserved drippings, adding additional butter if necessary.
• Cook for 6 to 8 minutes or until medium brown, stirring constantly.
• Stir in the milk.
• Cook until thickened, stirring constantly.
• Season to taste with salt, pepper and nutmeg.
• Pour the gravy over the chicken and vegetables and bake uncovered for 25 to 30 minutes longer.
• Garnish with parsley and serve.

SCALLOPED CHICKEN AND SPAGHETTI

Steps:

• Heat butter and add onions, garlic and mushrooms - cook about 10 minutes or until soft and lightly browned.
• Add flour and stir until blended; slowly add stock and stir over low heat until thick and smooth; season to taste.
• Add chicken, tomatoes & cheese. Arrange chicken mixture and cooked spaghetti noodles in layers in a greased casserole. Top with buttered crumbs and a dash of paprika.
• Bake in a moderate oven (375 degrees F) about 25 minutes or until browned.