Chicken Spaghetti

This dish from Recipe Jubilee! from the Junior League of Mobile was originally published in 1964. It mostly uses ingredients you probably have on hand. Start with a whole hen, or use leftover Rouses rotisserie chicken when you’re in a time crunch.


  • 4 pound hen
  • 1 garlic clove
  • 1 onion
  • Celery leaves
  • Salt
  • 1 package spaghetti
  • 1 onion, chopped
  • 3 celery stalks, chopped
  • 1 green pepper, chopped
  • 2 tablespoons oil
  • 1 large can tomatoes
  • 1 can tomato paste
  • 1 large can mushrooms
  • Grated cheddar cheese


  1. Cover hen with water and cook with garlic, onion, celery leaves and salt until tender. Cool and cut into pieces larger than one inch. Cook spaghetti in chicken broth. Sauté chopped onion, celery and green pepper in oil until tender. Add tomatoes, tomato paste and mushrooms. Simmer 30 to 45 minutes. Add chicken to sauce and cook another 30 minutes, stirring often. Pour over spaghetti and sprinkle with cheddar cheese.