The Supermom Chef

My grandmother, Mae Mae, was who I learned most of my cooking from. She didn’t follow many recipes, but mainly just cooked to taste as most Southern cooks still do today. She did use a recipe for this one dish though, Chicken Spaghetti. I’m not sure where the original recipe came from, but I think someone gave the recipe to my mom years ago. It’s super easy, and can be adjusted to however spicy and cheesy you want it.

Growing up, we (my brother, my sister, and I) usually worked for my dad at his office a couple days a week and then went to help Mae Mae with her day care the remaining days. No matter what we were doing that day (working or helping Mae Mae), we always had lunch at her house and could count on a hot, delicious meal served up right at noon. Of course, one absolutely HAD to like the soap-opera “All My Children” because it was always on during that hour in her house. Not that you could hear much of what happened with all of the kids running around. Anyway, one day we went to her house for lunch just like we always did. I remember right as we got there Mae Mae was talking about how her Chicken Spaghetti just didn’t taste right that day, and after much discussion about it, she finally figured out she had left out the cheese! We died out laughing and I still die out laughing every time I think about that day. She was always doing funny things like that, but we always loved her for it. I miss my Mae Mae each and every day but every time that I eat this dish I am reminded of that day and it brings tears to my eyes. Cook up some today and share with a friend in need, like I did with this big pot of it that I made.

You’ll need these items:

You can use whatever chicken you have on hand for this. I usually just use boneless, skinless chicken breasts because I buy these in bulk and vacuum seal them. Feel free to use whatever you’d like though. I boil mine with salt and a couple bay leaves for extra flavor. Debone the chicken after cooking (if using bone-in) and chop up. As for the Rotel, you can use either two cans of Rotel or one can Rotel and one can diced tomatoes (like I do). I find that the Rotel is too spicy for my taste to use two cans, but if you like things spicy by all means use both cans Rotel. Chop up all your ingredients…I even chop up my tomatoes into really tiny pieces so that there aren’t any big chunks since my family is full of tomato haters. Shame on them! I could eat tomatoes all day every day! Mix all ingredients in a bowl.

Add all of the ingredients, including your raw spaghetti and chopped chicken (neither of which are pictured above) into a large stock pot and bring to a boil. Reduce heat and simmer until spaghetti is cooked through. Add the cubed cheese and leave on very low heat until melted. Do not leave the dish on the stove too long because the cheese will stick and burn, and your spaghetti noodles will get soggy/too soft.

Chicken Spaghetti

Chicken (whatever kind you prefer, I usually use boneless skinless breasts boiled in water – save broth)

2 cans Rotel*

1 bell pepper, chopped

1 can sliced mushrooms, drained

1 1/2 quarts chicken broth

1 pound Velveeta cheese, cubed

1 onion, chopped

1 tablespoon Worcestershire sauce

2 cloves garlic, minced

12 ounces spaghetti

Cook chicken in water and save broth. Cut meat and mix with Rotel, onion, bell pepper, Worcestershire sauce, mushrooms, spaghetti, garlic, and broth. Simmer until vegetables and spaghetti are tender. Add cubed Velveeta. Simmer and stir until Velveeta is melted.

*Note: When I make this I like to use one can Rotel and one can diced tomatoes.