Comments on: ETHEL’S CHICKEN SPAGHETTI

By: Scotia48

Scotia48 — Sat, 08 Nov 2008 23:05:50 +0000

Thanks, drchelo, I have some of your Mother’s chutney on the stove right now. I think that would be a great accompaniment to the chicken spaghetti, no?

By: Scotia48

Scotia48 — Sat, 08 Nov 2008 23:00:45 +0000

I actually made this for a UUC function and didn’t have much left at all. I got some naturally fed chickens that were cut in half longways, which is odd to me. BUT, they cooked just fine in the soup pot and cooled down faster and were easier to take apart. I just may do that with all my chickens, oh, AND they were on sale for $1.28/lb! Really good deal.

By: biscuit

biscuit — Sat, 08 Nov 2008 22:35:55 +0000

Oh, this is definitely church supper chicken dinner. It sounds so good, just perfect for a night like tonight for keeping the belly full and the toes toasty.

Thanks, Scotia!

By: drchelo

drchelo — Sat, 08 Nov 2008 21:57:40 +0000

Yum! Scotia – this is a huge improvement on the chicken spaghetti I used to make while I was in college and medical school – although it is similar in spirit (I used regular Velveeta in mine)!
It is comfort food to the max, IMO. It does freeze well. I used to live off of a batch of it, frozen in portion-sized packets, for weeks at a time.
I may have to make your grown-up version, as I have lots of red peppers still on the vine.
Thanks for posting this, Scotia!