Tantalize your taste buds with "Chicken Spaghetti a la Grandma Key," a delectable dish that embodies the essence of Southern comfort food. This classic recipe, passed down through generations, promises a flavor-packed culinary experience. Succulent chicken pieces, slow-cooked in a rich, aromatic tomato sauce, are nestled amidst a bed of tender spaghetti noodles. The symphony of flavors is further enhanced by the addition of bell peppers, onions, and a secret blend of herbs and spices, creating a dish that is both hearty and comforting. As a bonus, the article also includes two additional enticing recipes: "Grandma Key's Cornbread Dressing" and "Grandma Key's Peach Cobbler." These delectable accompaniments perfectly complement the main dish, offering a delightful balance of flavors and textures. Prepare to indulge in a culinary journey that will transport you to the heart of Southern hospitality.
Check out the recipes below so you can choose the best recipe for yourself!
ULTIMATE CHICKEN SPAGHETTI
Provided by Stacey Little | Southern Bite
Time 1h5m
Number Of Ingredients 9
Steps:
- Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
- Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
- Cook the pasta according to the package directions. Drain and set aside.
- In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
- Bake for 20 to 30 minutes or until heated through and the cheese has melted.
CHICKEN SPAGHETTI
With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
- Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
- Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
PACZKI (POONCH-KEY)
Make and share this Paczki (Poonch-Key) recipe from Food.com.
Provided by byZula
Categories Yeast Breads
Time 3h5m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Dissolve the yeast in the lukewarm milk for 5 minutes.
- Sift the flour into the scalded milk gradually. Add the yeast mixture, stirring until smooth. Let rise for 1/2 hour.
- Beat the salt into the egg yolks; add to flour mixture, mix well.
- Add the sugar and rum. Mix well. Knead until the dough no longer sticks to the sides. Gradually knead in the butter.
- Place in a greased bowl, turn to coat and let rise until doubled.
- Punch down and let rise again. Cut the dough in half, set one half aside and roll out the second half about 1/4 inch thick.
- Using a 2-inch biscuit cutter cut as many rounds as possible.
- Place a dab of jam or filling on one round, cover jam with another round and seal edges. Place the filled paczki on greased sheets, allowing room between each for rising. Repeat the process until all the dough is used.
- Let the paczki rise for about 1 hour or until doubled.
- Pour the oil into deep fryer or deep pan (about 5 inches). Heat the oil until it is about 360 to 370 degrees.
- Deep fry the paczki in oil for about 3 minutes per side or until golden brown on both sides.
- Dust with powdered sugar.
- The yield might be a little off.
Nutrition Facts : Calories 1569.2, Fat 71.7, SaturatedFat 38.9, Cholesterol 964.9, Sodium 1654.6, Carbohydrate 188.3, Fiber 5.5, Sugar 38.4, Protein 35.7
GRANDMA'S CAJUN CHICKEN & SPAGHETTI
I'm originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. -Brenda Melancon, McComb, Mississippi
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan., Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour., Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.
Nutrition Facts : Calories 550 calories, Fat 26g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 917mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 33g protein.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't overcrowd the pan when browning the chicken. This will prevent the chicken from cooking evenly.
- Cook the chicken until it is no longer pink in the center. This will ensure that it is cooked through.
- Use a good quality spaghetti sauce. This will make a big difference in the overall flavor of the dish.
- Add the chicken and spaghetti to the sauce and simmer for at least 15 minutes. This will allow the flavors to meld together.
- Serve the chicken spaghetti with a sprinkle of Parmesan cheese and a side of garlic bread.
Conclusion:
Chicken spaghetti a la Grandma Key is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great dish to serve to a crowd. With its simple ingredients and flavorful sauce, this dish is sure to please everyone at the table.
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