Cajun Mama’s Creamy Chicken Spaghetti

So first things first.  I have told ya’ll that I am not from Shreveport originally.  I know it seems like those 2 hours North of Alex. would not make that big a difference food wise.  It does.  Chicken spaghetti is  a dish that I personally had not eaten or heard of before I came to Shreveport.  In fact, when my good friend Leia was craving chicken spaghetti during her first pregnancy, I honestly thought she meant spaghetti sauce with chicken pieces in it.  My mom made that when i was growing up.  My daddy loved it.  Spaghetti and meatballs and chicken in it.  So I thought that was what she meant when she said she wanted chicken spaghetti.  I was so wrong.  They were kind about it and thought my naivety was endearing.  So then one day, a sweet dear lady named Mama Kate sent me a local church cookbook and low and behold, it had a recipe for chicken spaghetti in it.  So I made it.  It was good but took a lot of time and at the time I was in college and didn’t have time for that.  Around this time, my mom started making chicken spaghetti and she had her own way (which is usually fantastic and better) and it was so good.  So over the years, my recipe sort of evolved and Big Daddy absolutely loves it.  Good enough of an endorsement for me.  I am quite certain everyone reading this has made chicken spaghetti before, but just in case you haven’t, let me warn you…this is one of those dishes that you will make repeatedly until you are sick of it because it is so good and easy.  My kids love this dish, but not with the Rotel so I always pull some out before I add the mushrooms or Rotel.  I always serve this with garlic bread and a nice big green salad.  MMMMMMMM!!!

1395910_555629214517650_389458128_n

Creamy dreamy chicken spaghetti 

 

Cajun Mama’s Creamy Chicken Spaghetti

Ingredients 

1 package of angel hair spaghetti

2 cans cream of mushroom soup

2 cans cream of chicken soup

1 jar of sliced mushrooms, drained

1 can Rotel tomatoes (I use mild but use the heat you want)

1 16 oz. package of Velveeta (I use the  2 % milk kind)

1 package of boneless chicken thighs, cooked and shredded (you can definitely use a rotisserie chicken if you choose)

Directions

Cook your chicken and shred.  Set aside.  Boil your pasta according to package directions.  Drain.  Pour pasta into a dutch oven.  Pour soups, Rotel, and  mushrooms into the pot.  Cut the velveeta into chunks and add that to the pot.  Now, over low heat, stir this all together.  You will need a strong spoon for this as this concoction is hard to stir until it is well combined.  Be sure to stir frequently as the pasta starts to stick to the bottom.  Continue to stir until the cheese is melted throughout and the pasta is well combined with the soups and cheese.  I like to sprinkle a little kosher salt and cracked black pepper over the finished product before serving.

There is really nothing to it.  Hope you love this dish as much as we do.  It is such a crowd pleaser!

Image

Me…so excited to get the Pioneer Woman’s new cookbook on the day it was released!  I have no shame.  ha ha

Cajun MAMA side note~That picture is the REAL me.  No makeup.  Hair not straightened.  Dark marks on my skin left from my pregnancies showing.  Totally excited expression and really quite goofy and cheeseball.  Yep that’s me.  I have never been one for pretense and these days even less so.  It takes too much time and energy.  Sure, I love to get dressed up and put on my makeup when I feel like it.  When I do, the only person I am trying to impress is…me.  It makes me feel good and the mood has struck me.  Other than that, no thanks.  I am my own genuine article just like you are.  I embrace her frankly because I do not have the energy to force this into any other than its natural state.   I am a little rough around the edges at times.  I am ok with that.  I would rather be seen that way than anyone ever accuse me of being anything less than real.  In this journey we call life, I find it easiest to love me the way I am.  I cannot be like anyone else.  It is too much trouble.  So I give myself permission to like me just the way I am.  I give you  permission to.  Now…there is a bracelet that my friend tagged me in a picture of that said “hide your crazy”. lol!!  Now, I want that bracelet so I can remind myself to reign myself in when I get a little TOO authentic and real.  But no Kardashian life for me.  I am not polished.  I am not posh.  And seeing the train wreck that is the Kardashians these days, why would anyone want to be that?  Who wants to keep up with the Kardashians?  They can hardly keep up with themselves.  That is a hard lonely life they are leading.  No thanks.  I will keep being the authentic hot mess that I am, cheesing it up in the Barnes and Noble because I got a new cookbook.  There is no glamour in that, but there is peace and contentment.  So be real my friends.  Be you.  Embrace your emotions, your true self.  Love that.  It is perfect as is.

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10 thoughts on “Cajun Mama’s Creamy Chicken Spaghetti”

  1. Interestingly, you don’t even have to go 2 hours south. I live in Mansfield and our church has an annual bazaar (coming up next week–November 7!) and we serve chicken spaghetti that is a tomato-based sauce with the trinity and spices and some beef too. It’s wonderful, but it is nothing like the cheesy chicken spaghetti that I grew up eating in Arkansas. I hadn’t heard of it before moving here a few years ago, but it’s delicious!

    1. Samantha ya’ll make it like my mama does…well more like than the creamy kind. My mama just added chicken pieces with the meatballs in our spaghetti sauce. That is good to know! My husband is a Farm Bureau insurance agent in Desoto Parish so he is in your area quite a bit. And yes it is so delicious!!

  2. Thank you so much for this recipe! I added and subtracted in my version in an effort to get the picky 16 yo girl child to eat it. 50% of the recipe, no mushroom or rotel and added a small can of peas and carrots. Tim and I loved it and will make it your way next time. Girl child’s verdict was the same as I get for most things, a resounding “meh”.

    1. Donna you are welcome! Thanks for commenting. And my kids LOVE it without mushrooms or the Rotel. Well my oldest one does not like it at all. The other 3 love it. I have never tried it with peas and carrots. I am glad ya’ll liked it !! Lol meh…yeah I get that too.

  3. My mother in law, from Ville Platte, used the trinity, garlic, a dash of Louisiana hot sauce and as she put it, just enough spaghetti sauce to ” kiss ” the pasta. Amazing , both the dish and the woman ❤

    1. That sounds so good! Yeah that is
      South La version of chicken spaghetti I guess. This is a creamy version. Also quite yummy. And she sounds like a fantastic lady. What a treasure. I know you miss her.

  4. I made this tonight. Everything was good, except for it being extremely rich from the velveeta! I tried cutting the richness with milk and added green onions. It helped …barely. Any suggestions?

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Cajun Mama’s Creamy Chicken Spaghetti

So first things first.  I have told ya’ll that I am not from Shreveport originally.  I know it seems like those 2 hours North of Alex. would not make that big a difference food wise.  It does.  Chicken spaghetti is  a dish that I personally had not eaten or heard of before I came to Shreveport.  In fact, when my good friend Leia was craving chicken spaghetti during her first pregnancy, I honestly thought she meant spaghetti sauce with chicken pieces in it.  My mom made that when i was growing up.  My daddy loved it.  Spaghetti and meatballs and chicken in it.  So I thought that was what she meant when she said she wanted chicken spaghetti.  I was so wrong.  They were kind about it and thought my naivety was endearing.  So then one day, a sweet dear lady named Mama Kate sent me a local church cookbook and low and behold, it had a recipe for chicken spaghetti in it.  So I made it.  It was good but took a lot of time and at the time I was in college and didn’t have time for that.  Around this time, my mom started making chicken spaghetti and she had her own way (which is usually fantastic and better) and it was so good.  So over the years, my recipe sort of evolved and Big Daddy absolutely loves it.  Good enough of an endorsement for me.  I am quite certain everyone reading this has made chicken spaghetti before, but just in case you haven’t, let me warn you…this is one of those dishes that you will make repeatedly until you are sick of it because it is so good and easy.  My kids love this dish, but not with the Rotel so I always pull some out before I add the mushrooms or Rotel.  I always serve this with garlic bread and a nice big green salad.  MMMMMMMM!!!

1395910_555629214517650_389458128_n

Creamy dreamy chicken spaghetti 

 

Cajun Mama’s Creamy Chicken Spaghetti

Ingredients 

1 package of angel hair spaghetti

2 cans cream of mushroom soup

2 cans cream of chicken soup

1 jar of sliced mushrooms, drained

1 can Rotel tomatoes (I use mild but use the heat you want)

1 16 oz. package of Velveeta (I use the  2 % milk kind)

1 package of boneless chicken thighs, cooked and shredded (you can definitely use a rotisserie chicken if you choose)

Directions

Cook your chicken and shred.  Set aside.  Boil your pasta according to package directions.  Drain.  Pour pasta into a dutch oven.  Pour soups, Rotel, and  mushrooms into the pot.  Cut the velveeta into chunks and add that to the pot.  Now, over low heat, stir this all together.  You will need a strong spoon for this as this concoction is hard to stir until it is well combined.  Be sure to stir frequently as the pasta starts to stick to the bottom.  Continue to stir until the cheese is melted throughout and the pasta is well combined with the soups and cheese.  I like to sprinkle a little kosher salt and cracked black pepper over the finished product before serving.

There is really nothing to it.  Hope you love this dish as much as we do.  It is such a crowd pleaser!

Image

Me…so excited to get the Pioneer Woman’s new cookbook on the day it was released!  I have no shame.  ha ha

Cajun MAMA side note~That picture is the REAL me.  No makeup.  Hair not straightened.  Dark marks on my skin left from my pregnancies showing.  Totally excited expression and really quite goofy and cheeseball.  Yep that’s me.  I have never been one for pretense and these days even less so.  It takes too much time and energy.  Sure, I love to get dressed up and put on my makeup when I feel like it.  When I do, the only person I am trying to impress is…me.  It makes me feel good and the mood has struck me.  Other than that, no thanks.  I am my own genuine article just like you are.  I embrace her frankly because I do not have the energy to force this into any other than its natural state.   I am a little rough around the edges at times.  I am ok with that.  I would rather be seen that way than anyone ever accuse me of being anything less than real.  In this journey we call life, I find it easiest to love me the way I am.  I cannot be like anyone else.  It is too much trouble.  So I give myself permission to like me just the way I am.  I give you  permission to.  Now…there is a bracelet that my friend tagged me in a picture of that said “hide your crazy”. lol!!  Now, I want that bracelet so I can remind myself to reign myself in when I get a little TOO authentic and real.  But no Kardashian life for me.  I am not polished.  I am not posh.  And seeing the train wreck that is the Kardashians these days, why would anyone want to be that?  Who wants to keep up with the Kardashians?  They can hardly keep up with themselves.  That is a hard lonely life they are leading.  No thanks.  I will keep being the authentic hot mess that I am, cheesing it up in the Barnes and Noble because I got a new cookbook.  There is no glamour in that, but there is peace and contentment.  So be real my friends.  Be you.  Embrace your emotions, your true self.  Love that.  It is perfect as is.

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