This is just another way to bake spaghetti.
I call it baked spaghetti "Texas Style".
I call it baked spaghetti "Texas Style".
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A rose by any other name would taste so delicious. Texas-schmexas, this 'ol boy from The Great State of Jefferson is gonna be puttin' summa dis in his belly 2-nite! Velveeta and all, yee haw!!Comment
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This is not to be confused with the lawsuit saga of Texas Sauce made in New York. This, like many stories originated some time ago mid/late 19th century much like the German influence in chili. There was an Italian family headed by a fellow by the name Luigi Primo who raised chickens & his wife Sophia, came up with the idea whilst she was makin the pasta & had a problem of no pork or beef bein available at the time. Since they hadn’t immersed themselves in to the local lingo like yardbird & cackle hens they just went with the common vernacular of Chicken. And since they were no longer in Italy they called it after their surroundings, Texas & the name stuck. They did have kinfolk in Louisiana, so it spread to New Orleans. Then on a cattle drive it made it’s way up to Nebraska even. Yup, there ya have it, Luigi Primo’s Texas Chicken Spaghetti. Yessir!Comment
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Daaaaang, this looks real good!Comment
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Maybe the chicken was born and raised in Texas..?Comment
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I’ve had this, or a slight variation, many times over the years…DO NOT leave out the Velveeta cheese. Also I’d like to include this…..add some fresh sautéed mushrooms! Canned mushrooms are fine too. Yum!Comment
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Yes government cheese makes the best chicken spaghetti! -
texastweeter I never would have thought so before, but Ima believer now. If I had a race horse I'd name it Velveeta just so I could hear "Velveeta for the win!!!" -
You can also make a beschemel and add a bit of sodium citrate. That is the chemical that makes Velveeta melt so smooth.
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Looks wonderful. On the list!Comment
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Well CaptainMike , how’d it turn out for ya? Got any pics? Can you dazzle us with your review skills?Comment
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I think you need to up the heat, I’ve become really fond of Rotel with habaneros. Of course there are some H-E-B alternatives with different peppers, maybe you could pick some of those up next time you make it to a meat up.Comment
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I'll keep my eyes peeled for that habanero Rotel. I plan on driving out to the next meatup with my camper loaded so I will definitely hit up a HEB a la klflowers -
CaptainMike let me know when you are rollin and I'll meet you there
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Ok so I just ate a bowl of this for supper the third night in a row!
Fantastic recipe that falls directly into the comfort food category. Simple and fast to make if you don’t count cooking the chicken in the prep time. Makes a bunch of food so be prepared to eat for a couple days ,take a plate to the neighbors, freeze some or all of the above.
I made only a couple changes to the recipe, I added about 33% more chicken. I used a pulled 4.5 lb fryer that I had in the freezer so like 4 cups instead of the called for 3 and it was just about right. Also the recipe says drain both cans of tomatoes, don’t.
NOTE: I would not cook your pasta too al dente as the left over can be a bit solid and dry as the pasta leaches the moisture from the dish.
All in all a great meal that will go into the rotation for the family and might just become the go to pot-luck recipe. Actually we host a big driveway party every Halloween for the neighborhood. We hand out all the candy for all the houses that have youngsters that are out trick-or-treating so it’s a one stop shop for like 5-8 houses. We have a fire in the drive so the k kids can warm up, serve hot cocoa to all the kids and beers to the dads walking them around! Everyone brings dishes and drinks and we do it up right. It’s always been my brisket chili featured but tomorrow it will be this meal. I have the chicken brining as we speak!
Make this you wont regret it!
Last edited by CHNeal; October 31, 2022, 07:06 AM.Comment
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Its King Ranch Chicken Noodle Casserole, a version of King Ranch Casserole. Someone probably afraid they would sue.Comment
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