Brock’s Faves:  Southern Chicken Spaghetti & Pink Lady Pie

When I began researching this recipe (ultimate chicken spaghetti), I started out my journey with chicken spaghetti recipes being way too dry.  Dry meant the true definition of dry.  So the ambition that I had was to create one of the most outstanding chicken spaghetti recipes that could possibly be one of the best in the entire world.  Well, the south.  Perhaps some money will come from this one day!   I noticed that chicken spaghetti was not enjoyed in many parts of the United States but the southern United States. So, if we are lumped into a particular geographical area, then let’s get it started.  Maybe our neighbors in the other states will smell our final genius product in the oven, and all the other areas of the United States will want to copycat our recipe!!! Hence, the money might come!  I’ll be waiting, and I will let you know when the money begins rolling in!!!  I hope you enjoy it. Oh, and at the end, my recipe for Kay’s Pink Lady Pie, which will complement a chicken spaghetti dinner perfectly.  She provided me this, so thank you Kay! Enjoy, readers!!!  P.S. I have had dozens of people ask me for my chicken spaghetti recipe just over the past few weeks—here it is again, guys!  Enjoy!

Brock’s Best Creamy Chicken Spaghetti

Note: I have several recipes for chicken spaghetti.  One recipe uses one ingredient, the other uses a different one.  I have searched and searched for recipes that are creamy, cheesy and rich, but this one tops them all.  From testing this recipe, I have found that the secret to creamy chicken spaghetti is by adding melted cheese, sour cream, heavy cream and butter.  Try it, readers!  You will not regret trying this recipe! This one is the BEST!!! Chicken spaghetti goes best with a salad and hot buttered and toasted garlic rolls or bread.

  • 6-7 chicken breasts (boiled w/1 tsp. lemon pepper)
    (if you are pressed for time, you can use 4 large cans of Tyson canned chicken-just drain it well, and wash it off before putting it in your spaghetti)
  • 1 lb. thin spaghetti
  • 1 large can cream of chicken soup (or 2 reg. cans)
  • 16 oz. sour cream
  • 32 oz. Velveeta cheese* melted (this is the very lg. block)
  • 1 can Ro-Tel (w/ juice)
  • 2 small cans mushrooms (pieces and stems)
  • 1 small onion (finely chopped)
  • 1 stick butter
  • 1 cup heavy cream
  • 1 tsp. lemon pepper, to taste
  • 1 tsp. black pepper

Boil chicken with lemon pepper and shred.  Set aside.  Boil noodles in chicken broth and 1 Tbsp. oil.  Drain and put in separate large bowl.  Shred chicken and add to noodles.  If you are using canned chicken, just skip the first steps, and add it straight to the chicken, shredding it up a bit.    Then add soup, sour cream, melted Velveeta cheese, and Rotel. *To melt cheese, cut Velveeta into chunks and place it in a medium sized bowl with about a half cup of heavy cream.  Microwave for about 3-4 minutes.  Stir while microwaving until melted. Sauté onion and mushrooms with stick of butter until onions are transparent in color (3-4 min). Add to mixture.  Add remaining half cup heavy cream and seasonings.  Fold all ingredients together well and pour into a large 13×9 casserole dish.  You may have some extra; this should be kept frozen or refrigerated until ready to cook.  Bake at 350 for about 1 hour or until bubbly, covered with aluminum foil.  Serve with homemade buttered and toasted bread.

Ms. Kay DePriest Robertson’s “Pink Lady Pie”

Note:  This pie is a lemonade pie, colored pink.  So, it’s a pink lemonade pie!  It uses the small packet of pink lemonade with the remaining ingredients, and it is delicious delicious !!! Thanks Miss Kay for your good food suggestions!  We love you.  This is perfect for hot summer days coming up!

  • 1 (8 oz) tub Cool Whip
  • 1 can sweetened condensed milk
  • 1 small pkg pink lemonade Kool-Aid – use small pack
  • 1 Graham Cracker Pie Crust

Mix all ingredients together and pour into a graham cracker crust.  Mix should be very smooth.  Refrigerate for at least an hour and until ready to serve. Serve with dollops of Cool Whip.

Editor’s note:  Brock Wetherly Rogers is an experienced southern food writer, college and high school educator, overseas traveler, and passionate student of the culinary and pastry arts.  Find him on Facebook at Brock’s Bites-Southern Recipes.