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By Bev Weidner on February 11, 2016 in casseroles, Chicken, Pasta
This recipe is going to change the course of our relationship. Right here. Right now.
AND, it’s another Rewind Recipe! Remember when I started this series back in the 1800s? I find vintage recipes from old thrifted cookbooks or my grandmother’s dusty stash, and bring good old cooking methods back to life, honey! (<–that’s what my gran would say. don’t be mad at me.)
SO, the other day as I was sifting through a large stack of paper work in preparation for tax season (I can’t even talk about it or I’ll sob for hours) I noticed this wrinkled, torn and stained sheet of paper hiding under a stack of receipts. In faded, all caps letters at the top it read GRANDMOTHER BLANN’S CHICKEN SPAGHETTI. In other words, the taste of my entire childhood.
Before we go any further, YES THAT IS AMERICAN CHEESE. But it’s deluxe, you guys! Is there such a thing as deluxe American cheese? I feel like it’s an oxymoron. At least, I did until I realized something extremely crucial to the rotation of this planet and the precious lives that dwell on it.
It’s that stupid American cheese that makes the recipe. I swear. (I’m not swearing, Grandmother!) But listen, I almost swapped it out for something more uppity and refined, until I reminded myself that this is a Rewind Recipe, BEVERLY SUE. You don’t mess with history. So at that very moment, I surrendered myself to all the American cheeses of the world. (but it’s deluxe)
The one teeeeensy tweak I made was to use fresh mushrooms instead of canned. I can’t cook with canned mushrooms. Can’t. But if canned mushrooms make you sing with the baby Robins on a warm spring morning, dew eet!
Oh – as far as boiling the whole chicken – I’d definitely recommend it, because you’ll use the chicken water to cook the pasta, and that means extra little flavor parties on your tongue. But if you’re in a weeknight time crunch, a shredded rotisserie works great!
Look at all that American cheese. Just layers and layers and layers on top. You scoff now, but I’m TELLING YOU, there’s something about that old school flavor all melted down in the casserole that will have you howling at the moon in your underpants. Don’t tell my Grandmother I just said that.
Obviously this is family friendly and small hungry human approved.
It’s comfort to the max, back again and beyond.
It makes fantastic leftovers. (I love leftovers)
It’s chicken, pasta and cheese for crying out loud.
And it needs to be your new best friend.
Fist bump, Grandmother!
No, just make a fist, and then you’ll bump mi- never mind.
Grandmother Blann’s Chicken Spaghetti (Rewind Recipes)
Save RecipeIngredients
- 1 (3 to 4 pound) whole chicken, cut up (skin removed)
- 2 Tbs. butter
- 1 Tbs. extra virgin olive oil
- 1 green bell pepper, diced
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 8 oz sliced mushrooms
- 2 (14.5 oz) can diced tomatoes
- 1 tsp chili powder
- 1/2 pound spaghetti
- 10 to 12 slices American cheese (seriously)
- pinch of salt
Instructions
- Boil the chicken in a large pot of salted water until cooked through, 30 to 40 minutes. Let cool a few minutes, then shred the chicken off the bones and set aside.
- Preheat the oven to 350.
- Bring the chicken water back to a boil and add the spaghetti; cook until just shy of al dente. You may need to add a cup or two of fresh water to the pot, if a lot of it evaporated during the chicken boiling. That was a weird sentence. Reserve about half a cup of the chicken/pasta water and drain the rest.
- In a large dutch oven or deep casserole dish, melt the butter with the oil. Once the butter is lightly foaming, add the green bell pepper, onions, garlic and mushrooms. Lightly season with salt and pepper.
- Add the tomatoes and chili powder, and let simmer for about a minute. Then add the spaghetti and shredded chicken; toss to incorporate everything. At this point you could add a little of the reserved cooking liquid, just to moisten everything up. (gah, sorry)
- Layer strips of American cheese (this is what makes it! promise!.) on top of the casserole, cover and bake for 30 to 45 minutes. Remove the lid at 30 minutes and let the cheese brown and bubble for a few more.
- YOU WILL MOST CERTAINLY FREAK.
- *Serves 4-6 (with leftovers. Boom.)
7.8.1.2
5
https://bevcooks.com/2016/02/grandmother-blanns-chicken-spaghetti-rewind-recipes/
I’m may or may not be eating this for breakfast right now.
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15 Responses to Grandmother Blann’s Chicken Spaghetti (Rewind Recipes)
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Brittany | Words Like Honeycomb February 11, 2016 at 8:02 am #
I am sick and sitting at work miserable...this piece of grandma-style home-iness is exactly what I need to be eating for breakfast right now.
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Julie February 11, 2016 at 9:35 am #
Totally agree on the American cheese thing...I have several "old school" recipes that just wouldn't be as good with any other cheese. And yes, "deluxe" or from the deli only. There is a huge difference over the disgusting individually wrapped plastic-y slices. I love grandma recipes. This looks yum!
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Rachele February 11, 2016 at 10:40 am #
Hi Bev! Would Velveeta work in your professional opinion?
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Bev Weidner February 11, 2016 at 1:57 pm #
It'll totally work! Might not have the exaaact same flavor, but it's processed cheese, too, so. ;) Also, I love the words "Velveeta" and "professional" in the same sentence. :)
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Rachele February 12, 2016 at 2:37 pm #
I find that Velveeta has more of a tangy zip...except that's miracle whip's thing. Oh frankenfoods! <3
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Anonymous February 11, 2016 at 10:43 am #
I noticed that this recipe only calls for 1/2 lb of pasta. How many servings would you say it makes? I didn't see it listed :)
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Bev Weidner February 11, 2016 at 1:57 pm #
Sorry about that! I have a new recipe plugin and I forget to add servings. It will feed 4-6, maybe more! (depending on how enorm your plate is.) :)
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Michelle Lahey February 11, 2016 at 2:36 pm #
I grew up with the individually wrapped American cheese "singles" - definitely a throwback! But I wouldn't be opposed to eating a slice now for nostalgia's sake...
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Jessica February 12, 2016 at 6:06 am #
This recipe is amazing! Can`t wait to try it! Nom Nom Nom
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Amber | Loves Food, Loves to Eat February 12, 2016 at 12:49 pm #
I'm a terrible person, but I accidentally lol'd at "my grandma's dusty stash." I'm sorry.
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Anonymous April 7, 2016 at 11:30 pm #
As a grandma myself, I resemble that remark. ? ( I laughed too. )
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Emily @ Life on Food February 14, 2016 at 5:07 am #
If you didn't have me before the photo of the cheese layer sold me.
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Gainia j Finley February 27, 2020 at 3:27 pm #
Mmmm sounds delicious! I'll try it tomorrow.
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Trackbacks/Pingbacks
- This Week in Houston Food Blogs: Talking Tex-Mex & Commending Crab -February 16, 2016[…] your subsequent homemade dinner, too, with a recipe upheld down from Bev’s grandmother, that she common on her Bev Cooks blog. It’s duck spaghetti stew with mushrooms, onions, […]
- This Week in Houston Food Blogs: Talking Tex-Mex & Commending Crab : TheInstantGourmet -February 16, 2016[…] your subsequent homemade dinner, too, with a recipe upheld down from Bev’s grandmother, that she common on her Bev Cooks blog. It’s duck spaghetti stew with mushrooms, onions, […]
