Chicken Spaghetti and Garlic Knots

 

Well folks, it's been 8 years since I started playing radio foodie and I LOVE IT still today!  This is a throwback to the first recipe I ever did for the radio and it just called to my heart this month.  This recipe is in honor of Mrs. Bertha Knapp.... she was my bestie and if I ever grow up, I want to be her!  This was her signature "food day" dish at the bank, and everyone stood in line to get a bite of her Chicken Spaghetti!  To bring this dish up a notch, I'm including my son Grant's fabulous garlic knots!  He's a better baker than I'll ever be!  

If you ever need to feed an army, this is the dish to do it!  Economical and reasonably few ingredients - a sure bet to please for everyone!  This recipe feeds 20 people easily - cut it in half for a family.  Freezes well and reheats beautifully.

You'll Need:

1 whole baked chicken, no skin, de-boned
 (I am not going to de-bone a chicken, I used 1 lg. bag of boneless skinless chicken breasts - boil for 25 minutes then shred with fork and let cool)
2 1 lb. boxes of vermicelli noodles
2 lg cans cream of chicken soup
2 cans Rotel brand tomatoes (drained)
1/2 cup minced celery
1/2 cup minced onion
1 stick butter
2 boxes of chicken stock
2 lbs of Velveeta cheese (diced into small cubes)
salt and pepper

Like I said earlier, I'm not into de-boning a chicken so I just boiled a bag of boneless skinless chicken breasts (7 or 8 breasts).  You can bake them if you like but I find that boiled keeps the meat more moist.  Shred the chicken with a fork or chop it to a medium grade, then add salt and pepper to taste.

Boil the noodles in chicken stock until tender.  (I got caught with only one box of stock on hand so I did half and half with water -it was fine.) 

Mince the celery and onion, sauté with the stick of butter over medium heat until translucent and tender.  You may need to add a bit of water to extend the cooking time if your veggies don't tender quickly.  This is best done in a covered skillet.

Mix the veggies, soup, Rotel, chopped cheese and chicken.  Divide into two large Tupperware boxes (9x13 or larger). 

Drain the noodles and add them in small amounts and mix well until all are incorporated well with the cheese, chicken mix.  If you have a big strong man in your house, bribe him into mixing this - you'll be glad you did!  If not, I recommend asking a linebacker from your local team to dinner and getting him to do it! 

Spray two 9x13 casserole dishes with cooking spray and add one of your Tupperware box mixes to each.  This recipe will fill two very large casseroles.  Don't try to squeeze it all into one dish as you want the cheese to melt evenly.

Bake 30 - 40 minutes at 350* until the cheese is completely melted throughout.

I recommend serving with Caesar salad and garlic knots! I promise you that no one will leave hungry!

In your Honor, Ma'am....xxooxx P.

Bonus recipe!  Grant's Garlic Knots!

3 1/2 cups of flour

1 Tbl yeast

1 Tbl salt

2 Tbl softened butter

10 oz cool water

1 head garlic (golf ball size) 

Tip the flour into a large mixing bowl and add the salt to one side and the yeast to the opposite side.  add the butter and 3/4 of the water to the center.  Turn the mixture with your fingers, adding water a little at a time until you have it all incorporated and you've picked up all the flour from the bowl. If your dough comes into order before you use all the water, that's fine.

Put your dough onto a lightly floured work surface and begin to knead for 5-10 minutes.  Work thru the wet until the dough has a soft smooth skin.

When your dough feels smooth and silky, put it into a lightly oiled bowl and cover it with a tea towel and leave it to rise until it's at least double in size (at least 1 hour but you can leave it for up to 3 hours if you're busy).

Meanwhile, roast the garlic in a 200* oven.  Peel the garlic cloves and put them in a roasting dish and sprinkle with a little olive and a pinch of sugar and a pinch of salt.  Bake for 20 minutes then remove and let cool.

Rough chop your garlic and knead it back into your dough.

Divide dough into 12 - 24 portion and roll each into a golf ball sized ball by using your counter and your hands to make a cage for the dough.  Place on a buttered baking dish and insert the filled dish for the 2nd proof by inserting the entire dish into a turkey sized baking bag and close it with a zip tie.  Let this rest for 1 full hour.

Heat your oven to 425*.  After your dough has proofed a 2nd time, drizzle with olive oil, oregano, place the balls into a well greased dish or form of your choice.  Bake for 20-25 minutes.  If your rolls are browning too quickly, tent the dish with aluminum foil at the 15 - 20 minute mark.

This is the best pull apart bread ever and it's so versatile in presentation!