What was it like? Was it baked like a casserole? or stuff over pasta? Was there a creamy alftedo type sauce? or was it lots ov pieces of veggies like a pasta primavera?
I have lots of ways of making chicken spaghetti...but need to know more.
Linda C

This is the one I have:
CHICKEN SPAGHETTI (Serves 8-10)
3 lbs chicken8 oz thin spaghetti
8 TBL butter, divided
4 TBL flour
1 cup cream
1 cup chicken broth
1 cup mayonnaise
1 cup sour cream
1 cup Parmesan
1/8 cup lemon juice
1/3 cup white wine
1/2 tsp garlic powder
1/2 tsp cayenne
1 tsp dry mustard
1 tsp salt
8 oz fresh mushrooms, sliced

Boil & bone chicken. Break spaghetti into thirds & boil in chicken stock. Make basic white sauce. Melt 4 TBL butter; add flour & cook until bubbly. Add cream & broth, stirring & cooking until thickened. Add mayo, sour cream, Parmesan, lemon juice, wine & seasonnings. Saute mushrooms in remaining butter. Place mushrooms, chicken & spaghetti in flat 3 qt casserole. Add sauce & mix well. Sprinkle paprika & additional Parmesan on top. Bake in a preheated 350° oven for 30-40 minutes. May be made ahead of time & frozen.~~Lagniappe

Ginger, yours sounds good and will have to try it soon. This was back in our days when we didn't know any better and still used Velveeta and I loved it.

Sounds like a winner to me, Ginger :o)

Just a quick glance through a few of these & there were some that called for Ro-Tel BUT a few didn't call for any tomatoes but lots had Velveeta.

Here is a link that might be useful: Chicken Spaghetti

Thanks, Glenda!

Some of those recipes on that site look rather promising........will have to experiment a bit and see what I come up with.
Thanks, as always, Ginger.

Here's my version of Chicken Spaghetti.

Chicken Spaghetti

1/4 c. butter
1/4 c. olive oil
1 lg. onion, finely chopped
1 c.water
2 c. finely chopped cooked chicken
1/2 tsp. leaf sage, crumbled
1 tsp. salt
1 c. white cooking wine
1 lb. thin spaghetti or angle hair pasta cooked and drained
Fresh grated parmesan cheese

Heat butter and oil in a heavy skillet. Add onion and water. Boil until onion is soft. (If water boils away before onion is soft, add a little more water.
Stir in chicken, salt, sage and wine. Bring to a boil; reduce heat and simmer 6-7 min. Serve hot over freshly cooked pasta with grated parmesan cheese on the side.

You're welcome!

Mst, that looks like a really tasty recipe.

mst, you don't bake yours?? Sounds good.

Thanks. It is good. When I have leftover chicken I use this recipe. I also freeze it in 2 cup pkgs. Then when I have unexpected guest, I have all the ingredients on hand to throw this together. It's quick to make and you don't have to bake it.
Teri

Good planning and sounds like a good recipe, mst. I'm one of those people that could eat pasta 7 days a week.

I have posted a recipe for garlic sauce to be served with chicken on spaghetti. You can saute chicken slices or grill chicken breasts and slice those, or use chicken meat picked from the bones of cooked chicken - however you want to get it ROFL.

Recipezzar 171976. It is called "Garlic Chicken Sauce". If you like garlic, you might want to try it. This recipe is for the sauce only, and we don't mix and bake the ingredients but rather just toss together and serve.

Here is a link that might be useful: Garlic Chicken Sauce

This is how my mother used to make her chicken spaghetti (my brother's favourite). I really love the sauce, but don't eat the chicken! LOL The recipe is a method, rather than amounts.

In a Dutch oven, brown chicken wings in a little oil; salt and pepper wings. When you turn chicken over to brown the other side, add chopped celery, chopped onions, and chopped green peppers. A minute or two before wings are browned and onion is translucent, add some chopped garlic (do not brown garlic, or it will be bitter).

Add a large can of tomato JUICE. Bring to a boil; reduce heat to simmer. You can add a can of tomato paste to thicken the sauce, 1 tsp Italian seasoning, a bay leaf. Simmer for 1-2 hours, stirring occasionally. Be careful when stirring, you don't want to "break up" the wings.

This sauce is a "thin" sauce but with great flavour. When you refrigerate the leftover sauce, it's like a gel. My MIL makes hers by adding chicken broth to the tomato juice. My mom "cooks" her chicken in the tomato juice, which makes it more flavourful (in my opinion).

Forgot to include garlic and tarragon.