Tuesday, March 15, 2016

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Hoby's Chicken Spaghetti

I moved to The Mississippi Gulf Coast a few years back....I can now say y'all with the best of 'em! Overall, it's been quite an adventure!

I have found that some things are different....things move more slowly here, winter barely exists and flowers bloom almost all year round.  But, that's about it!  People love their mommas, puppies are cuddled and the talk of food is always an interesting conversation!

Up north, we had Friday Night Fish Fry....here, any night is a fish fry!  But, there are certain days for certain meals (or at least, this is how I perceive it). For instance, on Mondays you can find Red Beans and Rice and on Thursdays, it's Chicken Spaghetti.

Until I moved to the South, I had not heard of Chicken Spaghetti.  But, as seems to happen often in The Universe, once I noticed Chicken Spaghetti here in the South, I started noticing it in other places, including in a Facebook post by a grade school friend.  Hoby posted about making his "World Famous" Chicken Spaghetti....well, that piqued my interest, so I asked for specifics.  He offered up his recipe and was kind enough to let me adapt his recipe and recreate it for Sylvia's world.

I won't say it is as "World Famous" as his, but here is my version of Chicken Spaghetti....

Hoby’s Chicken Spaghetti
          adapted by Sylvia Waldsmith
2 large boneless and skinless chicken breasts
4 cups chicken broth
¼ teaspoon ground black pepper
8 ounces spaghetti, broken in half
¼ cup butter
½ cup chopped green pepper
½ cup chopped celery
1 cup chopped onion
6 ounces sliced white or crimini mushrooms
4 ounces Velveeta Cheese, cubed
1 cup shredded sharp Cheddar cheese
1 small can (approx. 10 ounces) diced tomatoes with green chilies (hot or regular)

In a large pot, place chicken breasts in chicken broth and add pepper, bring to a boil, reduce heat, cover pan and simmer for 15 – 20 minutes, or until chicken is no longer pink in the middle.  Remove chicken to a plate to cool.

Skim or strain chicken broth to remove any foam or fat from the surface.  Bring back to a boil and add spaghetti.   Cook for 10 to 12 minutes or until tender.  DO NOT DRAIN.

While cooking spaghetti, melt butter in sauté pan and add peppers, celery, onion and mushrooms and cook over medium heat until onion is soft.  Set aside.

Shred the chicken breasts with two forks and set aside.

Add cubed Velveeta and Cheddar cheeses to spaghetti and chicken broth and stir until melted.  Add sautéed mixture, diced tomatoes and chicken and stir until thoroughly combined.  You can serve the Chicken Spaghetti at this time.


Preheat oven to 350 degrees, lightly grease a 13” x 9” baking dish.  Place combined chicken mixture into dish and bake for 35 to 40 minutes, stirring once halfway thru cooking time.  Baking the dish helps reduce the moisture level and combine the flavors.

Serve sprinkled with shredded cheese (I used an Italian Blend) and sliced scallions.

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