Saturday, September 13, 2014

Mississippi Chicken Spaghetti

Growing up I was never served chicken spaghetti. It wasn't until college that my roommate mentioned she had it at a church social. That was the first time I had heard of it. It was many years later when I found a recipe and tried it myself. It is delicious. The recipe I normally make is cheesy; it has chicken, Velveeta, peppers, onions, cream of mushroom soup and spaghetti. A quite common recipe for chicken spaghetti. This post today is something very different. I found it in a company cookbook my Nannie gave my Mom. I copied it and it has been in my to try pile for a few years. This week I decided to make it on one of the days I was home working. I thought it would be great to have a pot of something I could eat from when I was too busy to cook. It was delicious! Much lighter than the recipe I usually make. It is so hard to describe this one. It has such an unique flavor; it is not BBQ or creole, but maybe related in a way. It is sweet and creamy, loaded with the trinity of celery, onion and peppers hence the creole reference. Then is has chili powder for spice, I think that is what makes it have a hint of BBQ flavor. I really enjoyed it. I did try to make it healthier than the recipe in the cookbook. I cut way back on the butter and used healthy options for the can soups. I took a short cut too and used a rotisserie chicken. It was a very hearty, comforting pasta meal. It was even better the next day. Believe or not it is great cold too. I will definitely keep this recipe in my recipe box.

Mississippi Chicken Spaghetti
Serves 8


2 Tbsp. unsalted butter
2 Tbsp. olive oil
6 stalks celery, sliced
1 large onion, chopped
1 bell pepper, chopped
1/4 cup sugar
1 Tbsp. chili powder
1 can reduced fat, low sodium, cream of mushroom soup
1 can reduced fat, low sodium, tomato soup
2 cups fat free, low sodium, chicken broth
1/4 tsp. black pepper, or to taste
1/8 tsp. red pepper flakes, or to taste
1 rotisserie chicken, skin and bones removed and shredded
16 oz. package spaghetti


In a 3-1/2 quart pot melt butter in olive oil over medium heat. Add celery, onion, and bell pepper; sauté until tender. Add sugar, chili powder, soups, broth and peppers; simmer for 30 to 40 minutes on low heat.  Boil spaghetti according to package directions and drain. Add chicken and spaghetti to sauce stirring to combine. Serve and enjoy.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Stone Cottage Adventures: Tuesdays with a Twist
The Chicken Chick: Clever Chicks Blog Hop
Yesterfood: Treasure Box Tuesday
Anyonita Nibbles:Tasty Tuesdays
Dizzy Busy & Hungry: Wine'd Down Wednesday
Family Home and Life: Wow Us Wednesday Link Party
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends


  1. I've had that cheesy chicken spaghetti many times, but never have made it myself.
    This is some mighty fine comfort food. Perfect for fall. I like that you've lightened it up and made it quicker by using a rotisserie chicken. Looks like a good Sunday night meal. Thanks for linking--your Mississippi Chicken Spaghetti was the top-viewed link this week!

    1. Thanks so much Michelle! Fall is comfort food time for sure. Have a great week!

  2. This looks pretty good! I've been kind of looking for a chicken spaghetti recipe. The one I have is a little on the soupy side, and the recipe my husband has makes 700 more pounds than we could eat at any 7 meals.

  3. This looks interesting and something I would probably enjoy. I love chicken however don't eat much beef. I will have to give this a try since I love pasta.

  4. This looks so good! Pinned and definitely trying!

    Found you on Wine'd Down Wednesday. Thanks for sharing!

  5. Hi Denise,
    This is a awesome bowl of goodness! This is a fantastic recipe and thanks so much for sharing it with us. Hope to see you again real soon at Full Plate Thursday!
    Miz Helen


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