Take a whiff of Sista Smiff and you'll come back for more, that's fo sho!

Thursday, August 24, 2006

Hey Sista...What's For Supper?

In July 1998, right after #2 was born, my dear friends, The Johnson's, being the good Baptists and all around good people they are, made us some Chicken Spaghetti. It was some kind of good. They also brought us some wonderful, garlic bread and salad to go with it. Ever since, I've been trying to find a recipe that was like Sarah's. Turns out, it was under my nose the whole time.

This particular recipe belongs to singer Chalee Tennison and it is featured in Hazel's cookbook "Hazel's Hot Dish, Cooking With Country Stars."

Even though the recipe is Chalee's, it reminds me of the lady who first made it for us, Sarah Johnson, who passed away last December. She was a fantastic cook and a fantastic lady that I miss a lot.

Speaking of Hazel's Hot Dish, she is on QVC, the next couple days selling the book. I don't know the times she's on. If you're into that, just look for her the next couple days.

Chicken Spaghetti
1 hen
2 7 oz packages of spaghetti
2 8 oz cans tomato sauce
3 large onions
1 cup celery
1/2 lb grated cheese
1 green bell pepper, diced
2 tablespoons chili powder
1 can cream of mushroom soup

Boil hen until tender. Remove meat from bone and cut up. Skim fat from broth and reserve. Cook spaghetti in 2 quarts broth for 5 minutes. Brown onions, green pepper, and celery in 3 tablespoons of skimmed fat. Add spaghetti, chicken, mushroom soup, chili powder, and tomato sauce. Cook on low heat very slowly for an hour. Mix in part of the cheese and pour into a 9 x 13 casserole dish. Sprinkle the rest of the cheese on top and bake a few minutes until the cheese melts. This is SO good!!!


Blogarita said...

Thanks Sista! This is definitely going on my "to try" list.

Rachel said...

Would this work okay if you started with boneless chicken breasts?

SistaSmiff said...

Sure....I think part of what makes it so good is cooking the spaghetti noodles in the broth.

Kerry Woo said...

mmm so good - can I turn this into a pie; like a meatloaf cake?

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