Memaw Peacock's Old-Fashioned Chicken Spaghetti

READY IN: 1hr 30mins




  • Cut celery and carrots into 1 inches pieces, quarter one onion.
  • Place chicken, celery, carrots, quartered onion, 1/2 teaspoon garlic, 1 teaspoon salt and one teaspoon pepper in a large Dutch oven.
  • Add water to cover and bring to boil. Reduce heat and simmer until chicken is cooked through about 45 minutes to 1 hour.
  • Remove chicken from broth and let cool.
  • Discard skin and bones, dice chicken and set aside.
  • Preheat oven to 350°F.
  • Grease a 9 by 13 baking dish.
  • Bring water for spaghetti to boil, and add spaghetti, cook for 10 minutes.
  • While spaghetti cooks dice remaining onion and bell pepper and drain pimentos.
  • Drain spaghetti and set aside.
  • In a large skillet, melt butter over medium high heat, add onion, 1/2 teaspoon garlic, 1 teaspoon salt, 1/2 teaspoon pepper, bell pepper, pimentos, and mushrooms and cook, stirring frequently, until vegetables are tender, about 5-10 minutes.
  • Cube Velveeta and add to skillet along with the soups and Worcestershire sauce. Stir until cheese is melted and smooth. Remove from heat.
  • Add chicken and spaghetti to sauce.
  • Chop 2 tablespoons of the parsley and add to skillet, stir everything to combine and transfer to greased baking dish.
  • Sprinkle evenly with Cheddar and bake until hot and bubbly, about 25 minutes.
  • Garnish with parsley if desired.