Chicketti ~ Turketti, maybe



Thumbing through Mom’s recipe box, I saw this recipe, which would be a great way for your leftover turkey.





The recipe is typed (remember typewriters?) on a small piece of paper, on both sides and the sheet is yellowed and sort of messy by now.  She usually wrote the name of who she received the recipe from somewhere on the recipe, but not this one, so the source is a mystery.

This is very good, and is actually easy to make, not as time consuming or bewildering, as it may seem. 

I didn’t stray far from the original recipe, just used less meat, spaghetti and cheese, since the original makes 8 or more servings.  Once baked ~ there you have it ~ a delicious tasty comforting meal for a chilly winter night!  It could even be made ahead a day…




Give it a go for your leftover Thanksgiving turkey ~ it’s delicious!


This is Mom's original recipe:

Chicketti

Ingredients:

1- 4# to 5# chicken (I use chicken breasts)
2 cans consommé
1 can cream of mushroom soup
½ cup chopped onion
¼ cup chopped pepper (green)
¾ cup finely cut celery
¾ teaspoon paprika
½ cup chopped pimento
4 cups uncooked spaghetti, broken into thirds
1¼ cut up ripe olives
2 cups grated cheese (I use cheddar)

Method:

Cook chicken, add salt, pepper and 3 cups water.
Cover and cook on high heat until steam appears then turn to low and simmer until tender, about 2 hours.

Cool, then remove meat from bones, cut in good sized pieces.
Stir in chicken, consommé, and mushroom soup, measure and add water to make 6 ups, return to kettle, heat to boiling.

Sauté onion, green pepper and celery in heated shortening; sprinkle with paprika and then add this and pimento to chicken mixture.

Then add spaghetti.  Cook on high until steaming, then on low until spaghetti is tender, about 39 minutes. 

If serving, immediately, fold in olives and 1 cup of cheese. 
Serve on large platter sprinkled with rest of cheese.

If made the day before, reheat then fold in olives and 1 cup of cheese.

Serves 8 to 10. 



This is my version for 4 to 6 servings:

Chicketti

Ingredients:

2 boneless skinless chicken breasts (2 cups cooked)
6 cups water or more
1 teaspoon salt
½ teaspoon pepper
2 cups uncooked spaghetti, broken into thirds or fourths
½ cup chopped onion
¼ cup chopped pepper (green)
¾ cup finely cut celery
1 (10 ounces) can sliced mushrooms
1 cup chicken broth
1 can cream of mushroom soup
1 teaspoon paprika
1 teaspoon seasoned pepper
½ cup chopped pimento
1¼ cups black olives, sliced into thirds
1½ cups grated Cheddar cheese, divided

Method:

Preheat oven to 350 degrees.
In a large pan, cover chicken with water, add S&P, bring to a boil, reduce heat to simmer and cook until tender, about 20 minutes.
Remove chicken from pan; set aside 1 cup broth for later use and use remainder of broth for cooking spaghetti.
Cut chicken into bite-size pieces when cool enough to handle.
Bring broth; adding water, if needed, to a boil.
Cook spaghetti until al dente, about 3 minutes; drain well.
Meanwhile, in large skillet, sauté onion, pepper, celery and mushrooms until tender.
Blend in reserved broth and soup.
Add spaghetti and stir.
Season with paprika and pepper.
Add olives, 1 cup cheese and combine.
Add chicken to spaghetti mixture and toss lightly.
Transfer mixture to a 2-quart baking dish.
Scatter remaining ½ cup cheese over top.
Bake for about 45 minutes, until heated through and cheese melts.
4-6 servings


ENJOY!






Comments

  1. I love pulling out these "mysterious" recipes from my mother and grandmother. They both played Mah Jongh and when the hostess, made delicious casseroles. For years, I didn't use them but I've made up for lost time. This does look good for a blustery winter's day.

    Best,
    Bonnie

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    Replies
    1. Right on, Bonnie! I do too now with the old recipes. Snowing like made now, a couple of inches, and windy.

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  2. So nice to SEE your post.
    I was hoping all was well..
    Comfort food..this is what will get us through cold winter months of hibernation!

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  3. This sounds so very good, Pam. How wonderful that you have recipe copies from your mother.

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    Replies
    1. Thanks, Nellie. They're fun to look at once in a while.

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  4. Hi Pam, this recipe would be perfect for Thanksgiving leftovers. Happy Holidays to you!!

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    Replies
    1. Yes, Cheri! A good way for leftover turkey!

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  5. Don't you love those yellowed old recipes? I do. We always made tetrazinni with our leftovers. Similar recipe and it is also on a yellowed piece of paper passed down from my aunt. Hope you have a great holiday!

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    Replies
    1. Yes, I do Debra. I bet that's a good recipe you have!

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  6. Looks like a great way to use leftover turkey/chicken.

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  7. Pam this look amazing!
    Aw you always cook soooo delicious!

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  8. We all need a new way to serve leftover turkey. This looks wonderful, Pam!

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    Replies
    1. Thank you, Barbara! What doesn't go into a sandwich, goes into this.

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  9. Pam, I love leftover turkey! I know that we're planning to make a big turkey pot pie from our leftovers and my favorite is a turkey and stuffing sandwich with mayo and Tabasco on a nice crusty fresh loaf of Italian or sourdough bread. Have a great Thanksgiving! Take Care, Big Daddy Dave

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    Replies
    1. Dave, that sandwich has to be mighty good. Stuffing on a sandwich works for me. Happy Thanksgiving!

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  10. I love the name of this - "chicketti!" It is chock full of goodness and oh so comforting. My problem is - leftover turkey? Never have leftover turkey! Happy Thanksgiving!

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    Replies
    1. Hi Claudia! Yes, lol! It got my attention.

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  11. This dish looks and sounds delicious. I am going to make this on Black Friday with my leftover turkey:)

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    Replies
    1. Geraldine, thanks. I bet you will like it!

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  12. We all need more recipes for left-over turkey. How wonderful that you have a recipe from your mom.

    Happy Thanksgiving to you and your family.
    Sam

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    Replies
    1. Sam, you are so right! Happy Thanksgiving wishes your way too!

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  13. This looks delicious, Pam! I know my kids would really enjoy this! Bookmarked! Thanks for sharing!
    Happy Thanksgiving!

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    Replies
    1. Thanks, Joyce! I hope it's a hit with your kids!
      Happy Thanksgiving wishes to you and yours.

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  14. Hi Pam, great idea to use the left-over turkey for this yummy-licious dish ^-^!

    Happy Thanksgiving to you and family.
    Karen

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    Replies
    1. Karen, I'm glad you like it, it's is yummy-licious.
      Happy Thanksgiving to you and your family also.

      Delete
  15. Dear Pam, This certainly is a comforting recipe for these chilly/cold days ahead!! We are supposed to be getting a storm tomorrow!!
    Have a very Happy and Blessed Thanksgiving. xo Catherine

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  16. Thanks, Catherine! Hope all is well.
    Happy Thanksgiving. xo

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  17. I love old recipes! And this is a good one -- perfect for the chilly weather we've been having. Happy Thanksgiving!

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  18. Thanks, John! Happy Thanksgiving to you and yours!

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  19. Just another great thing about the holidays, Pam, digging out those classic recipes and enjoying each and every nibble. (I wish I still had my typewriter:)

    Thank you so much for sharing, Pam...Happy Thanksgiving to you and yours!!!

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  20. Yes, I do remember typewriters, Pam! It's great you have your mom's recipe & it does look great! Happy Thanksgiving to you & your family!
    ~Judy

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  21. I remember typewriters - we had to do typing as a subject at school. All I can say is, thank goodness for word processing. This dish looks delish. Happy Thanksgiving.

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  22. This sounds like a great way to use up those leftovers!! Happy Thanksgiving!

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  23. This reminds me of a better version of my families turkey tetrazzini.

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"We plan, we toil, we suffer – in the hope of what? A camel-load of idol’s eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs."
~ J.B. Priestly
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