Grandmas Bbq Chicken W Spaghetti Recipes

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GRANDMA'S CAJUN CHICKEN & SPAGHETTI



Grandma's Cajun Chicken & Spaghetti image

I'm originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. -Brenda Melancon, McComb, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds), cut up
1 to 1-1/2 teaspoons cayenne pepper
3/4 teaspoon salt
3 tablespoons canola oil
1 package (14 ounces) smoked sausage, sliced
1 large sweet onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 package (16 ounces) spaghetti

Steps:

  • Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan., Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour., Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.

Nutrition Facts : Calories 550 calories, Fat 26g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 917mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 33g protein.

BBQ SPAGHETTI



BBQ Spaghetti image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 small green bell pepper, chopped
1/2 yellow onion, finely chopped
1 tablespoon garlic salt
3 1/2 cups Neely's BBQ sauce, recipe follows
1 pound pork, beef, or chicken, cooked and chopped into bite-size pieces
1 pound spaghetti
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • In a large skillet, heat olive oil over medium heat. Saute the pepper and onion until softened, 1 to 2 minutes. Stir in the garlic salt. Add the BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat.
  • Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook until al dente (firm but not hard), about 7 minutes, and drain. Toss spaghetti with sauce.
  • In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

GRANDMAS BOGIE'S PARMESAN CHICKEN



Grandmas Bogie's Parmesan Chicken image

This recipe was one that my mother-in-law raised her kids on. It's one of my hubby's favorite meals, and it is super easy to prepare.

Provided by LDP5

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 30m

Yield 6

Number Of Ingredients 9

½ cup grated Parmesan cheese
¼ cup dry bread crumbs
1 teaspoon dried oregano
1 teaspoon dried parsley
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons margarine, melted
6 skinless, boneless chicken breast halves

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Spray 9x13 inch baking pan with cooking spray.
  • Combine Parmesan cheese, dry bread crumbs, oregano, parsley, paprika, salt, and pepper in a shallow bowl. Dip chicken breasts into melted margarine, then coat with bread crumb mixture. Place in prepared pan.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 225.6 calories, Carbohydrate 3.9 g, Cholesterol 73 mg, Fat 10.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.9 g, Sodium 352.7 mg, Sugar 0.4 g

CHICKEN SPAGHETTI A LA GRANDMA KEY



Chicken Spaghetti a la Grandma Key image

This was one of my grandmother's favorites to serve when she was cooking for a large group of us. I still make it from time to time and it always reminds me of her. It's creamy, cheesy and delicious. Note: you can use chicken breasts instead of the whole chicken, but you do lose some flavor that way.

Provided by PanNan

Categories     Chicken

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 large chicken
1 teaspoon garlic salt
12 ounces linguine (I know - doesn't match the title - go figure)
2 cans cream of chicken soup
1 small onion
1 small green pepper
1/2 cup celery, chopped
1/4 cup pimiento
1 cup American cheese
2 tablespoons margarine

Steps:

  • Boil chicken in 3 qrts water til tender.
  • Remove chicken, cool, bone, and cut in small bite size pieces.
  • Cook spaghetti in chicken broth with the garlic salt until tender.
  • Meanwhile, saute finely chopped onion, green pepper and celery in 2 tbsp margarine til tender.
  • Add to cooked spaghetti.
  • Stir soup, chicken, milk, 2/3 of cubed cheese and pimento into spaghetti.
  • Place mixture in a large baking dish and put rest of cheese (shredded) on top.
  • Cook in 350 degree oven til bubbly (about 20-30 minutes).

GRANDMA'S CHICKEN SKETTIE (SPAGHETTI)



Grandma's Chicken Skettie (Spaghetti) image

Such an easy, economical and nothing fancy schmancy or new type of recipe. An absolute favorite of my toddler granddaughters...and Grandpa too!

Provided by Grandmakristin

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces pasta (any kind, macaroni, rotini, spaghetti broken into thirds, etc)
6 ounces cooked chicken breasts (chopped or shredded)
2 teaspoons extra virgin olive oil
1/4 cup diced onion
1 stalk celery, finely diced
1 small garlic clove, finely diced
1 (10 3/4 ounce) can cream of chicken soup (or cream of celery, onion or mushroom..they all are good)
1/2 cup heavy cream
2 tablespoons sour cream
1 (15 ounce) can peas
2 cups shredded cheddar cheese
salt and pepper
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Cook pasta 2 minutes short of package directions and drain.
  • In large saute pan, heat oil over med/high heat and add celery and onion. Cook until softened, then add diced garlic and cook for 1 minute more.
  • Add diced/shredded chicken, cream of chicken soup and peas. Stir to combine. Add the heavy cream, sour cream and 1 and 1/2 cups of the shredded cheddar cheese. Add salt and pepper to taste. Stir and heat through until starting to bubble and cheese is melted.
  • Add the cooked pasta to the pan and stir until all of the ingredients are combined.
  • Spread mixture into a 2 qt casserole dish that has been sprayed with non-stick cooking spray. Sprinkle remaining 1/2 cup (or more which I always do) on top.
  • Bake for 30-40 minutes or until heated through.

Nutrition Facts : Calories 547.8, Fat 28, SaturatedFat 14.8, Cholesterol 96.7, Sodium 631.5, Carbohydrate 45.2, Fiber 5.3, Sugar 6.3, Protein 28.4

GRANDMA'S CHICKEN SPAGHETTI



Grandma's Chicken Spaghetti image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 7

4 units chicken breasts
1 cans cream of mushroom
1 cans cream of chicken
1 cans chicken broth
1 cans can
16 ounces pasta
12 ounces velveeta

Steps:

  • Cut the chicken breast into 1 inch cubes; boil those until cooked thoroughly. Boil your noodles.
  • Cut the cheese up into small cubes so it will melt faster. Drain the juice out of the Ro*Tel unless you like things spicy.
  • When chicken is done, add all ingredients. Add noodles stir up good and make sure all cheese is melted and serve with garlic bread.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MY GRANDMOTHER'S SPAGHETTI



My Grandmother's Spaghetti image

Provided by Valerie Kraus

Categories     Beef     Pasta     Tomato     Sauté     Bon Appétit     California

Yield 4 to 6 servings (Makes about 8 3/4 cups sauce)

Number Of Ingredients 13

1 tablespoon olive oil
1 large onion, finely chopped
1 garlic clove, minced
2 pounds lean ground beef
1 tablespoon minced fresh parsley or 1 teaspoon, crumbled
2 bay leaves
1 tablespoon dried basil, crumbled
1 28-ounce can Italian plum tomatoes, undrained
3 1/2 cups water
2 8-ounce cans tomato sauce
1 6-ounce can tomato paste
1 pound spaghetti
Freshly grated Parmesan cheese

Steps:

  • Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add ground beef and cook until brown, breaking up with fork, about 8 minutes. Drain drippings from Dutch oven. Mix parsley, bay leaves and basil into beef and cook 2 minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Rewarm sauce over medium-low heat before using.)
  • Cook spaghetti in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain well. Place spaghetti in serving bowl. Pour half of sauce over. Serve immediately, passing Parmesan cheese separately. (Refrigerate or freeze remaining sauce for another use.)

GRANDMA'S SLOW COOKER CHICKEN AND SPAGHETTI



Grandma's Slow Cooker Chicken and Spaghetti image

My grandmother always made this recipe when she would have us over for dinner. This recipe is super easy and very delicious. The aroma of it cooking fills the house and takes me back to when I was a child. Although grandma used to cook it on the stovetop, now that she is getting older she does it in the slow cooker and it tastes just as good. If you love garlic like I do, you can place whole peeled garlic cloves between the chicken pieces and mix some mashed garlic in the sauce. This is great served with garlic bread and a salad. ENJOY!

Provided by LRD1974

Categories     Pasta by Shape

Time 8h20m

Yield 4

Number Of Ingredients 12

1 (3 1/2) pound whole chicken, cut into pieces
2 (15 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 (15 ounce) can diced tomatoes
1 small onion, diced
6 cloves garlic, peeled
4 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon dried basil
2 teaspoons Italian seasoning
1 pinch salt and pepper to taste
1 (12 ounce) package uncooked spaghetti

Steps:

  • Place chicken pieces in a slow cooker. Mix together tomato sauce and tomato paste and pour over the chicken. Add the diced tomatoes, onion, garlic cloves and minced garlic and seasonings, adjusting for your personal taste.
  • Cover the slow cooker, set on low, and cook until chicken is done, 6 to 8 hours.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
  • Ladle some sauce and a piece of chicken on each serving of spaghetti.

Nutrition Facts : Calories 1264.6 calories, Carbohydrate 92.1 g, Cholesterol 140.6 mg, Fat 76.8 g, Fiber 10.7 g, Protein 52.5 g, SaturatedFat 21.3 g, Sodium 1991.4 mg, Sugar 18.1 g

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