The Best Chicken Spaghetti Ever….seriously!

My sister and I have been making this recipe of Chicken Spaghetti for as long as I can remember.  It is worth the little extra effort (mainly sauteeing a few items and then dumping it all in a pot and letting it simmer) because the flavors are phenomenal.   It’s the best I have ever had.  

Try some and see what you think.  I bet you will ask for a second helping.   It’s even better left over.   Let me know what you think!  Just try it.   You won’t be disappointed.

Chicken Spaghetti

1 large chicken

2 large onions, chopped

3 cloves garlic, chopped

4 ribs celery, chopped

1 bell pepper, chopped

 1 bunch green onions, chopped

1/2 bunch parsley, chopped

2 Tbsp bacon drippings

1 can tomato sauce (8 oz)

1 can tomato soup (Campbell’s soup size)

1/2 can tomato paste (small can)

salt and pepper to taste

1 bay leaf

2 Tbsp Worcestershire sauce

2 cup of chicken broth (saved from cooking the chicken)

Boil chicken in a pot of water seasoned with salt and pepper.  (save broth).  Bone chicken and cut into large pieces.  

Saute onions, garlic, celery, bell pepper, and green onions in hot bacon drippings, adding parsley just as they get soft.  Add tomato sauce, tomato paste, soup and seasonings.  Thin the mixture with the 2 cups chicken broth and add the boned chicken.  Cover and simmer on medium low, stirring occasionally, for about 1 hour or until thick.  Serve over pasta.  

(If you had to fry a few pieces of bacon to get the bacon drippings, just crumble the fried bacon into the sauce and let it help flavor it while it is simmering.  You won’t be sorry!)

And don’t forget to serve a fresh sprinkling of parmesan cheese on top!  Yumm!!!!!!  I think I shall make some next week!  

Enjoy and have a great weekend!  



One of our grandchildren turned 18! The parents usually take their child (and their family) out for supper of the birthday kid’s choice and invite the grandparents to tag along. This one had other plans and he requested to come to “Grammy’s” for his birthday supper.  ! He wanted a specific menu, and so we obliged.  He wanted Conecuh Burgers, Smoked Mac and Cheese, and Homemade Blizzards!  We had a few other sides, but these three took the show!  With spring coming up and great weather to dust off the grills and smokers, get ready  to include these in your menus and for some good eating!



Smoked Mac & Cheese:

16-oz. Pkg elbow macaroni, cooked and drained

¼ cup butter

¼ cup all purpose flour

3 cups milk

1 (8oz) cream cheese, cut in large chunks

1 teaspoon salt (I like to use garlic salt)

1//2 teaspoon black pepper

2 cups (8-oz block ) smoked sharp cheddar cheese

                (shred  cheese)

2 cups (8 oz block) smoked gouda cheese

                (shred cheese)

1 cup (4 oz) shredded parmesan cheese

                (can get the already shredded)


Set smoker at 225 degrees or cut one side of grill on or set coals on one side of grill (leave one side of grill either cut off or without coals for pan to sit)

Cook pasta according to package instructions (don’t forget to add a small amount of salt to pasta water!)

In a medium saucepan, melt butter, and whisk flour in the butter.  Cook over medium heat for a couple of minutes, just to “cook” the flour. Add the milk, stirring, and bring to a boil.  Cook approx.. 5 min. or until thickened, stirring constantly. – add salt and pepper. 

In a large bowl, combine one cup Cheddar, one cup Gouda, the parmesan cheese, pasta and cream sauce (you will save the other 1 cup gouda and cheddar for the top of the pasta dish) and mix well.  Spoon mixture into an 11 by 9 ½ aluminum roasting pan coated with nonstick cooking spray.  Sprinkle top with remaining cheeses.  Place in smoker and cook for 1 hour until hot, bubbly, and brown!


Conecuh Burgers:

1 lb Conecuh sausage,

  Ground up (either by your

   Kitchen-aid food grinder attachment or

    Ask your meat dept to grind for you)

1 lb. lean ground beef, or ground chuck


Mix together and form hamburger patties;

Grill until done.  (My husband took a step further and put in the smoker and smoked for approx.. 45 minutes on 200-225 degrees.  The family loved them!)


Homemade Oreo Blizzards:

(thank you Mrs. Tiny for teaching me this recipe!)


1 carton Vanilla Icecream

1 12 –oz tub cool whip

1 pkg oreo cookies, crushed to desired lumpiness


Empty carton of ice cream and cool whip in large bowl and let thaw until easy to stir and mix.


Throw in the crushed oreos and stir all together.

Put back in the ice cream container and the leftovers in the cool whip container (it grows in content and won’t all fit back in the ice cream container!)

Re-freeze!  Let sit a few minutes prior to serving and enjoy!  Yummy!