Chicken Spaghetti

I've realized since starting this blog how many of my favorite recipes are related to fond memories. My late friend Sally Henry taught me how to make what is now my favorite vinaigrette. My friend Bill Johnson introduced me to the wonderful Palm Beach Tennis Club Salad. Craig Claiborne's Green Goddess Salad Dressing comes from a cookbook I found in the kitchen of my late cousin Mary Hobart Key.

Today's recipe is the closest I have been able to come to recreating the famous chicken spaghetti prepared by the cook (whose name unfortunately escapes me for the moment!) who worked for the Dunlap family (the late John and Peter, and sister Anne -- now Spitler). Everyone loved that chicken spaghetti, especially for parties, but she would never give out the recipe -- you had to hire her to make it! Anne says she has it somewhere, but we're still waiting...

I think this has most of the same ingredients. It's very similar to King Ranch Casserole, but milder and with spaghetti instead of tortillas. In fact, this can be a casserole, too...just place the ingredients in a greased casserole dish! But I remember it being served in a big bowl so you could serve yourself, alongside a big bowl of green salad, and a basket of French rolls or sliced baguette.

It's a good dish for leftover roasted chicken, but is best with the meat from a boiled (really poached) chicken. The frozen cubed chicken is very popular for chicken salads and casseroles because it is so easy to use, but it's not nearly as good as chicken that's been cooked with the skin and the bone (which give a lot of flavor) and then shredded to absorb the sauce.

If you object to canned cream of mushroom soup, you can sautée some mushrooms in butter, add flour, whisk to combine, then slowly add milk while continuing to whisk.

1 3/4 cup raw spaghetti, broken up
1/4 green pepper, chopped
1/4 cup diced pimientoes
1/4 cup milk
1 1/2 - 2 cups shredded chicken
1/2 onion, chopped
1 can cream of mushroom soup
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cup grated cheddar cheese

Combine all ingredients except spaghetti and cheese in a large pot. Heat over medium-low heat about 25 minutes, or until flavors are combined. Meanwhile, cook the spaghetti in a separate pot. When the spaghetti is done, drain and add to the pot with the chicken. Toss gently. Add the cheese and toss again. Transfer to a serving bowl.

This is a very forgiving dish, and is delicious hot, room temperature, or even cold, so it's great for buffets.

Boiled or Poached Chicken:

1 chicken, whole or cut up
1 quart water
1 stalk celery
1 quarter of an onion
a few sprigs of parsley
1 carrot
1 tablespoon salt

Clean the chicken and place in a large kettle.  Add the water, then the other ingredients.  Bring to a boil, cover, then lower heat and simmer until tender -- about 1 1/2 to 2 1/2 hours. Be sure the heat is low. When done, let the chicken cool in the liquid.  Then remove skin and shred -- you can use two forks, but I think it's easier to just use my fingers. The liquid left over is, of course, a nice chicken stock that can be used for soup or sauces!