Gramma Ruby's Holiday Chicken Spaghetti... and Patti's Too

What could be better than chicken spaghetti?  I like it so much, that I am presenting two versions here!

The first is a family recipe that must date back to the early 1900’s or even before!  My Gramma Ruby got this recipe from a doctor and his wife who lived in Cherokee Springs, South Carolina.  She served this many times when we came to visit her and Grandpa Earle… but almost always on Christmas Eve!

This is her recipe as she wrote it. (I still have the letter that she mailed to me with the recipe written in her own handwriting!)

Ingredients:

1 hen, cooked and cut into small pieces (skin removed)

1 box spaghetti (regular size)

3 medium onions, chopped

1 small jar pimento

1 can English peas

1 lb. sharp cheddar cheese, grated or shredded

2 or 3 cups of chicken broth

Directions:

Break spaghetti into pieces and cook according to package directions.  Drain.  Mix all together.  When adding the broth, start with one cup and add more as needed.  You want it moist but not “watery”.  Put in casserole dish and bake at 350 degrees F until hot and bubbly.

For another taste test, try my version!

Patti's Chicken Spaghetti

This is a take on her recipe plus one by Paula Deen and, of course, my own adaptations!  Grandmother Ruby of course always purchased a “hen” and cooked that separately to use as her chicken (she would never have used canned chicken!).  I like it better with fresh chicken too, but sometimes to save some time or if I don’t have fresh chicken on hand, the cans work well… just drain them!  This is also great with rotisserie chicken!

INGREDIENTS:

2 tablespoons butter
1 medium onion, chopped
4 celery stalks, chopped
1 (14-ounce) can chicken broth
1 (10.75-ounce) can cream of mushroom soup
1 (10.75-ounce) can cream of chicken soup
1 (14-ounce) can diced tomatoes, drained

1 (4-ounce) can diced green chilis
1 (4.25-ounce) can sliced black olives, drained
1⁄2 cup half and half
1 teaspoon ground black pepper

1 teaspoon herbes de provence
3 1⁄2 cups chopped cooked chicken (or 2 cans chicken breast, shredded & drained)
2 cups shredded cheese of your choice (I used cheddar/Colby)
1 (16-ounce) package thin spaghetti, cooked according to package directions
French fried onions to sprinkle on top (about ¾ cup)

DIRECTIONS:

Preheat oven to 350˚. Spray a 13x9-inch baking dish with nonstick cooking spray.

Melt butter over medium heat and add onion and celery; sauté for 5 minutes or so.

In a large mixing bowl, combine onion/celery mixture, broth, soups, tomatoes, green chilis, olives, half and half, pepper, and herbs.  Stir in chicken and cheese.

Add cooked pasta and stir gently to coat. Spoon mixture into prepared baking dish and top with French fried onions to add a bit of crunchiness. 

Bake for 30 to 40 minutes, or until hot and bubbly.  Enjoy with a tossed green salad and garlic bread!