Recipes

Chicken Spaghetti

How do you improve on spaghetti? Make it Chicken Spaghetti! Kids and adults alike will love this combination of favorites, and they’ll be looking for it on your buffet! Since it couldn’t be easier to make, you’ll want to keep it on buffet every day.

Recipe Yield: Two half-size steam pans, 2½” deep
Ingredients
Amount Item
1  package Foothill Farms® Savory Chef’s Poultry Gravy Mix (#323T), prepared as directed on package (makes 1 gallon)
1  package Foothill Farms® Three Cheese Mac & Cheese Sauce Mix (#372T), prepared as directed on package (makes ½ gallon)
2  10-ounce cans Ro-Tel tomatoes
1  lbs. chicken (restaged and shredded)
3  lbs. cooked spaghetti
Instructions
  1. Preheat oven to 350° F.

  2. Combine 2 quarts (8 cups) Savory Poultry Gravy and 4 cups Three Cheese Mac & Cheese Sauce; mix well. Add the Ro-Tel tomatoes and chicken. Stir to combine.

  3. Pour sauce mixture over cooked spaghetti and stir to combine. Divide spaghetti mixture evenly between two 2½” deep half pans.

  4. Cover pans and bake until internal temperature reaches 165° F. Begin to check temperature of product after 30 minutes in oven.

  5. Option: 4 cups of Nacho Cheese Sauce Mix (#080), prepared, may be substituted for the Rol-Tel tomatoes and the Three Cheese Mac & Cheese Sauce Mix.

  6. NOTE: Three Cheese Mac & Cheese Sauce Mix yields ½ gallon of sauce. This recipe uses 4 cups. Store remainder tightly covered in refrigerator for up to 5 days.

  7. NOTE: Savory Poultry Gravy Mix yields 1 gallon (4 quarts) gravy. This recipe uses 2 quarts (8 cups). Store remainder tightly covered in refrigerator for up to 5 days.

  8. NOTE: Short cut spaghetti is preferred for easiest serving.