On of the things that I fondly remember when I was a little girl was that my school cafeteria served
Chicken Tetrazzini (spaghetti) about once a month
(and I always loved it).
I was actually one of those kids that really liked school lunches, until middle school, of course.
( By then I was way too cool to eat in the cafeteria!!)
I was always one of those kids that ate all kinds of foods.
I was not picky at all.
I grew up in a small town without any fast food or restaurants (the closest was 30 minutes away),
so my Mom cooked most nights.
Also, my grandparents only lived a block away so we always had some type of home-cooked food for all of our meals.
I always ate my peas and carrots.
I also ate my cabbage and spinach.
My Mom never, ever cooked chicken tetrazzini or spaghetti, though.
My Dad completely refused to eat any type of noodle.
I know, I know, there is something really wrong with that statement.
I wish that I had inherited that dislike.
My hips would be a whole lot happier.
But, oh well, my love of noodles is strong.
Therefore, I often make chicken spaghetti when I want good creamy, cheesy comfort food.
1 pound of chicken breast tenderloins
2 tablespoons creole seasoning (I used Tony's)
1 package spaghetti
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced rotel tomatoes
2 cups shredded cheddar cheese
Place the chicken tenderloins and 1 tablespoon of the creole seasoning in a large pot of water and bring to a boil. Cook for 15 minutes or until cooked thoroughly. Remove from the broth and allow to cool. Shred the chicken.
Preheat the oven to 350 degrees.
Bring the broth back to a boil and cook the spaghetti until al dente. Remove, from the broth and save at least 2 cups of the broth. Meanwhile, in a large pan sauté the onion and garlic until softened. Add the soups and rotel tomatoes. Mix well. Add the chicken, cooked spaghetti, seasoning, 1 cup of the shredded cheese, and the broth. Mix well and place in a prepared casserole pan. Top with the remaining cheese.
Cook until all the cheese melts and the the center is bubbly, about 30 minutes.