Suzannes Chicken Spaghetti Recipes

RICHARD AND SUZANNE'S FAMOUS SPAGHETTI SAUCE

Steps:

• Pour the olive oil into a skillet and place over medium heat. Cook the garlic in the hot oil 1 to 2 minutes; add the onion, bell pepper, basil, green onion, and bay leaf and cook until the bell pepper softens; season with salt and pepper. Stir in the tomato sauce, stewed tomatoes, diced tomatoes with chiles, water, and sugar; continue to cook 20 to 30 minutes, stirring every 5 to 10 minutes.

SUZANNE'S CHICKEN SPAGHETTI

Steps:

• Melt shortening, saute peppers and onion. Add tomatoes and mushrooms. Cook spaghetti. In roaster, mix cooked spaghetti, diced chichen, stock and grated cheese. Add any other ingredients. Mix well. Cook in slow oven at 300 degrees in covered pan for one hour. ENJOY!

GRANDMA'S CAJUN CHICKEN & 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.

CHICKEN SPAGHETTI

Steps:

• First, place the chicken breasts in a pot with enough water to cover them.
• Boil the chicken until completely cooked.
• Remove from heat, pour chicken stock into a bowl and set aside for later.
• Set chicken breasts aside to cool and chop the vegetables.
• By the time you're finished chopping, the chicken should be cool enough to pull apart.
• Separate it all into small pieces and set aside for later.
• Warm the olive oil in a large saucepan over medium heat.
• Add the celery and onion and sauté until onions are clear.
• Then, add the soup and diced tomatoes, and mix together.
• Start with 1 cup of the chicken stock, and slowly add it to the mixture until the sauce is liquified.
• Let that simmer for around 15 minutes.
• Then add the 1/2 pound of cubed Velveeta.
• Let that dissolve into the mixture, and then add your chicken pieces.
• You might have some left over, depending on how meaty you prefer your sauce.
• Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally.
• Put your water on to boil for the spaghetti, and add the 1/2 lb spaghetti when the water comes to a rolling boil.
• Some people like their pasta al dente, but I wouldn't recommend it for this dish, because you combine the sauce with the pasta once the spaghettini is drained.
• Drain your spaghetti, and add the sauce to the pasta.
• Mix thoroughly and serve immediately.
• The sauce is very versatile and can be used on any sort of pasta.
• A friend of mine loved it with penne rigate, and another one even preferred it over orzo pasta or as a sort of risotto.

SUZANNES CHICKEN

Steps:

• Cook chicken in oven, then chopped or shredd. In skillet, saute onion, jalapeno, and garlic until tender in a couple of tbsp of oil. Add seasonings and flour. Stir until mixed, then add chicken broth. Cook until bubbley and thick. Add chicken. Cook until heated through. Add sour cream, salt and pepper. Stir until heated through. Serve over cheese nachos, or as burrito filling.

SUZANNE'S DOWN HOME SOUTHERN DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously coat a 9x13 inch baking dish with bacon grease.
• Mix corn bread mix with milk and egg according to package directions. In a medium skillet over medium heat, cook onion and bell pepper in 1/2 cup butter until tender. Stir onion mixture into corn bread batter. Pour into prepared 9x13 inch pan.
• Bake in preheated oven 35 to 40 minutes, until golden brown. Cool completely. Increase oven temperature to 375 degrees F (190 degrees C).
• Processed cooled corn bread in a food processor until soft and mushy. Pour into a large aluminum roasting pan. Stir in herbed stuffing mix. Stir in chicken broth, a can at a time, until mixture is well moistened, but not soupy. Stir in poultry seasoning and baking powder. Dot with remaining butter, and press butter down into dressing.
• Bake in preheated oven until puffed and golden, 30 to 45 minutes.