Happy's Chicken Spaghetti
My mother-in-law got this recipe from Happy Mahfouz when they lived next door to each other. My husband loved this and had me get her to write it down for me. She labeled it "Happy's Chicken Spaghetti". It is very good, but I put optional on the items we leave out.
My mother-in-law got this recipe from Happy Mahfouz when they lived next door to each other. My husband loved this and had me get her to write it down for me. She labeled it "Happy's Chicken Spaghetti". It is very good, but I put optional on the items we leave out.
- 1 can cream of chicken soup
- 1/2 cup bell pepper chopped
- 2 cups chicken breast cubed, cooked
- 1 small onion chopped (may substitute 2 green onions instead)
- 4 oz jar or can mushroom sliced
- 1 1/2 cups cheddar cheese grated - divided
- 1/2 cup celery chopped (optional)
- 1 small jar pimentos chopped (optional)
- 1 small can water chestnuts optional
- Carbohydrate 21.7369013075478 g
- Cholesterol 116.03375 mg
- Fat 31.5195631250267 g
- Fiber 1.74858754020092 g
- Protein 36.9176456251352 g
- Saturated Fat 13.4387552500091 g
- Serving Size 1 1 Serving (412g)
- Sodium 1879.92600000047 mg
- Sugar 19.9883137673468 g
- Trans Fat 3.60855356250661 g
- Calories 523 calories
Step-by-step
- Boil chicken breast in water with a little poultry seasoning until cooked through.
- While the chicken is cooking, chop your vegetables and measure your ingredients.
- Once the chicken breasts are done, remove them from the boiling water and set them aside to cool, save broth.
- Preheat the oven to 350 degrees.
- Prepare spaghetti (6-8 ozs) according to package directions by boiling in the broth from the chicken you just cooked.
- Chop the chicken.
- Drain Spaghetti and set aside.
- Mix all ingredients, reserving half of the cheese, in large mixing bowl.
- Add spaghetti and toss till mixed well.
- Turn into a greased 13 X 9 casserole dish and sprinkle reserved cheese evenly on top.
- Bake in oven until bubbly and warm.
- Serve with a salad and Bread sticks or garlic bread.
- Very good.
Cream of chicken soup acts as the primary architectural element in this dish, functioning as an emulsified starch matrix that binds disparate components into a cohesive whole. Processed soups utilize modified food starches and fats that stabilize under thermal application, preventing the dairy and broth components from breaking down into an oily separation during baking. This manufactured emulsion coats the noodles evenly, sealing moisture into the cubed poultry while interacting with the melting fats of the cheddar cheese.
Boiling the pasta directly in the reserved poultry broth infuses the strands with soluble proteins and residual poultry fats released during the initial meat-simmering phase. Starches on the exterior of the boiling spaghetti shed into this cooking liquid, creating a starchy medium that subsequently thickens the overall casserole matrix when combined with the soup base. Cooking the pasta to a strict al dente state prevents structural collapse, ensuring the strands retain structural integrity after enduring a second thermal cycle inside the oven.
Cheddar cheese introduces both dairy proteins and free fatty acids that melt into the soup base, contributing opacity and a sharp savory note that counters the mildness of the poultry. Dividing the cheese allotment leaves a surface layer exposed to direct oven radiation at 350 degrees Fahrenheit, initiating Maillard browning reactions between milk solids and amino acids. This surface crust provides textural contrast against the soft interior noodles and tender vegetables.
Mid-century casseroles of this style gained widespread popularity through the proliferation of commercial convenience foods, specifically condensed soups that streamlined home preparation without sacrificing caloric density or rich mouthfeel. Home cooks adapted regional variations by incorporating pantry staples like pimentos and water chestnuts for unexpected crunch. These additions alter the density profile of the dish, breaking up uniform softness with localized pockets of resistance.
