My mama used to make this chicken spaghetti.
She made it in double and triple batches because when I was in high school, I used to bring my friends home for lunch.
Every single day.
Until now, I never thought about how much food we probably (definitely) went though.
Almost a loaf of bread a day (hello grilled pb&j sandwiches), plus she had a huge brown and red tupperware filled with this chicken spaghetti every week. Every week!
The amazing part is that she repeatedly told me that she loved feeding my friends every day. Sometimes there were three of us, sometimes there were eight….and even when she wasn’t home when we arrived, the food was always ready for us.
I hope I grow up to be exactly like her.
Mama’s Chicken Spaghetti
- a large handful of spaghetti (about half a pound)
- 1 lb chicken
- 1 t salt
- 2 T olive oil
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 can diced tomatoes (about 1 1/3 C)
- 1 can cream of mushroom soup
- salt and pepper to taste
Cook the spaghetti according the the directions on the package.
Season the chicken with salt and pepper, wrap it in foil and bake at 400 for 30 – 45 minutes, until cooked through. Then chop it into squares (or shred it in your kitchenaid mixer) and set aside.
Sautee the onion, garlic, and celery in the olive oil. Add the tomatoes and cream of mushroom soup and heat until combined. Add the sauce, the chicken, and cooked spaghetti and enjoy!