Memaw Peacock's Old-Fashioned Chicken Spaghetti

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“OK, so I know there are already a bajillion tetrazzini or chickenetti, (or whatever your family calls it) recipes, and I enjoy them as well, but this is a bit different with the tomato soup etc. and I really think this is my favorite, and it has a cool name. This is from Paula Deen's Quick and Easy Meals. I will share the recipe as printed in the magazine, but I often skip steps 1-5 and just used precooked or leftover chicken.”
1hr 30mins
1 9 by 13 baking dish

Ingredients Nutrition


  1. Cut celery and carrots into 1 inches pieces, quarter one onion.
  2. Place chicken, celery, carrots, quartered onion, 1/2 teaspoon garlic, 1 teaspoon salt and one teaspoon pepper in a large Dutch oven.
  3. Add water to cover and bring to boil. Reduce heat and simmer until chicken is cooked through about 45 minutes to 1 hour.
  4. Remove chicken from broth and let cool.
  5. Discard skin and bones, dice chicken and set aside.
  6. Preheat oven to 350°F.
  7. Grease a 9 by 13 baking dish.
  8. Bring water for spaghetti to boil, and add spaghetti, cook for 10 minutes.
  9. While spaghetti cooks dice remaining onion and bell pepper and drain pimentos.
  10. Drain spaghetti and set aside.
  11. 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.
  12. Cube Velveeta and add to skillet along with the soups and Worcestershire sauce. Stir until cheese is melted and smooth. Remove from heat.
  13. Add chicken and spaghetti to sauce.
  14. Chop 2 tablespoons of the parsley and add to skillet, stir everything to combine and transfer to greased baking dish.
  15. Sprinkle evenly with Cheddar and bake until hot and bubbly, about 25 minutes.
  16. Garnish with parsley if desired.

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