Chicken Spaghetti

“Who’s ya mamma, who’s ya daddy, can ya make a roux?”

I’m pretty sure that’s the name of a cookbook, but down here, it rings true! And with my deep set, Cajun roots, let me be the first to say it. It’s not hard. Don’t be scared. All it takes is a little bit of babysitting. A VERY LOW heat and constant stirring. See, not scary.

And don’t think regular spaghetti, with chicken. It’s so not that. It’s on a completely different level. It’s so on another level.

ImageDon’t you just love those old tried and true recipes with crumpled corners and food splatter stains all over them? You know those are the best. And with my family FULL of exceptional cooks, you know we have tons! This is the recipe my family has been using for-ev-ver. And let me just say, you won’t be sorry you nursed this pot all day.


  • 1 whole chicken
  • 2 1/2 c. reserved chicken stock
  • 1/3 c. flour and oil each
  • 1 can cream of mushroom
  • 1 can rotel
  • 1 can tomato soup
  • 3 onions
  • 1 green bell pepper
  • 4 cloves of garlic
  • 4 green onion stalks
  • 2 chicken bouillon cubes
  • 1 dash worcestershire sauce
  • salt and pepper
  • red pepper flakes
  • 1/4 c. plus more for garnish grated parmesan cheese

1. Boil the whole chicken with salt and red pepper flakes. Cool and debone.

2. Meanwhile, add the oil and flour to another large pot and make a dark brown roux.

3. Add chopped onions, bell pepper, and garlic to roux. Cook down.

4. Add cream of mushroom, rotel, and tomato soup, along with reserved chicken stock and bouillon cubes to large pot. Cook for about an hour and 20 minutes on a low simmer.

5. Check salt and pepper, add green onions and worcestershire sauce. Cook for another 10 minutes. Sometimes I add a little more reserved chicken stock to thin the sauce out a bit.

6. Add deboned chicken and cook another 20 minutes.

7. Add 1/4 c. parmesan cheese and cook for another 10 minutes.

8. Serve over spaghetti and sprinkle remaining parmesan for garnish.

ImageThe beginnings of a roux.

ImageHalfway there!

ImageA beautiful, dark brown roux. It took about 40 minutes or so to get to this point. Like I said, it takes a little bit of babysitting.

ImageMeanwhile, your chicken is bubbling away in a spicy hot tub of salt and red pepper flakes.

ImageAdd your onions, garlic, and bell pepper and cook down.

ImageAdd your cream of mushroom, rotel, and tomato soup, along with your reserved chicken stock. Cook down for an hour and a half.

ImageAdd your deboned chicken and cook for a little while longer. I ate all mine before I remembered to take a picture. But trust me, you would too.

Now go make this and thank me.


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