This is NOT your mother’s chicken spaghetti. This is MY mother’s chicken spaghetti. There are no tomatoes. There is no Velveeta. That is something different.
- 2-3 chicken breasts – leftover, baked, boiled, rotisserie, etc.
- 2 stalks celery – chopped (TIP – when you buy an entire head of celery, chop all of it, divide into small freezer bags, add a little water, and pop in the freezer. You won’t waste celery and you’ll always have some when you need it. Shout out to Amber for the tip! It’s been a game changer in my kitchen!)
- 1 small white onion – chopped
- 2 boxes spaghetti noodles – cooked to package directions for al dente
- 3 cans cream of chicken soup
- 1 1/2 cups chicken stock or broth
- ½ – ¾ cup white wine (nothing too sweet…I prefer pinot grigio or sauvignon blanc)
- 1 1/2 cups parmesan cheese
- 1 tsp Nature’s Seasons
While pasta is cooking, chop your onions and celery and sauté them in a little olive oil until half way translucent. Make sure your chicken is shredded and bite size. Toss chicken, spaghetti, onions and celery until evenly combined. Season with 1 tsp Nature’s Seasons. Transfer to casserole dish.
Combine cream of chicken soup, chicken broth or stock, and white wine. Season with 1 tsp black pepper. Pour over casserole evenly. Top with parmesan cheese.
Bake at 350, uncovered, for 30 minutes until top begins to brown. Broil for 5 minutes for a perfectly golden top. Let set for 10 minutes before serving.
Wine Pairing Suggestion
I prefer to drink whatever wine I prepared the dish with. Therefore, tonight, Bota Box Pinot Grigio.
***Serves 6-8 – This is technically a doubled recipe from Kathy’s original, but chicken spaghetti never lasts long enough so I always double it up.