If I could sum up my childhood in one food it would be casseroles.
Birthdays, church fellowships, middle of the week meals.
Casseroles for breakfast, leftovers for lunch, thrown together for dinner.
My mom will always be known for her chicken casserole (and fudge pie), but my Mammaw is a different story.
She’s got a few dishes that are totally Mammaw and no one else.
Macaroni salad, roast and noodles, cocoa fudge, Texas sheet cake, green spaghetti, birthday cakes, ham gravy, and her chicken spaghetti.
I guess she’s kind of the queen of casseroles.
If there’s a dish that you can double or triple and freeze for later, she makes it. If you think it’s the perfect thing to make for 50 people, she has.
This chicken spaghetti is no different. I grew up eating this casserole and it’s sticking with me from now on.
Just don’t tell her that I changed her recipe – she told me that I had to use the stick of margarine to cook the onions and peppers, but I didn’t.
And you know what? It tastes almost exactly like the original.
Margarine or no margarine, Mammaw’s recipes are always tasty.
Makes: 8-10 servings
- 1 pound whole wheat spaghetti noodles
- 2 Tbsp salt
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 1 green pepper, diced
- 3 Tbsp chili powder
- 1 1/2 cups cream of chicken soup
- 28 oz. crushed tomatoes
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups cooked chicken, diced
- 1 cup cheddar cheese, shredded
- Preheat oven to 350 degrees.
- Bring a large pot of water to a boil, add 2 Tbsp salt and the whole wheat noodles. Cook, stirring occasionally 7-9 minutes until the pasta is just tender.
- While the pasta is cooking, put a large skillet over medium heat and add the olive oil.
- Saute the chopped onion and green pepper in the olive oil for 5-6 minutes until the veggies are softened.
- Stir the chili powder, cream soup, tomatoes, salt, and pepper in with the veggies.
- Drain the cooked pasta, pour it back in the pot, and add the tomato mixture and the diced chicken. Toss everything together to coat the pasta.
- Pour the mixture into a greased 9×13 baking dish and top with the shredded cheese.
- Bake at 350 for 40-50 minutes until the cheese is melted and browning and the edges are bubbling.