Poppa Paul’s Chicken Spaghetti
Definitely a five-star dish. Poppa Paul makes a big pot of this rich spaghetti almost every time friends or family come over. It’s an old-fashioned country style plate of food that fills you up and makes you feel loved.
Poppa Paul uses a whole chicken, de-boned and cut up, and cooks the spaghetti in the broth from the chicken. The amounts aren’t exact; Poppa never measures any of this. You can add another whole can of soup if you like it saucier, and if you’re in the mood for more veggies, then add more. Traditionally served with purple hull peas or butterbeans, cornbread, and iced tea.
1/2 to 1 cup finely chopped green and/or red bell pepper
1/2 to 1 cup finely chopped celery
1 cup finely chopped green or yellow onions (or mixture)
2 T. olive oil or butter
1 quart or more chicken stock
1 small box Velveeta mild Mexican cheese
1-2 cans cream of celery, mushroom or chicken soup
2-3 cups cooked, cut up chicken
1 pkg. cooked, drained spaghetti
In a very large, deep skillet or pot, sauté vegetables in oil until tender. Gradually add chicken stock. Stir in soup, cheese and chicken. Simmer over low heat, stirring until completely mixed and hot.
Makes a big pot, enough for at least six hungry people. Freezes well. Can be reheated in a large oven-safe dish.