Right, settle down, get your cuppa, and let's have a natter about something truly glorious. You know how we do our Sunday roasts, but what about when you fancy something a bit... different? A bit of a hug in a bowl? Well, this, my loves, is it. It's a proper American import, but we're giving it our own little touch, because let's face it, everything's better with a bit of British flair. This is the Ultimate Homestyle Southern Chicken Spaghetti Bake.
Now, don't be shy with the ingredients. This isn't a faffy, fancy-pants recipe. It's all about comfort and flavour. And a little secret from me to you: the key to making this utterly brilliant is a good, old-fashioned roux. Don't you dare use some pre-made jarred nonsense.
Here's what you'll need, you gorgeous thing:
A whole cooked chicken, shredded. Now, I'm not going to judge if you've bought a rotisserie one from Tesco, but if you've roasted your own, well, you're a domestic goddess, aren't you?
A pack of spaghetti. Nothing fancy, just the regular stuff.
A good knob of butter.
Plain flour.
Milk. Whole milk, please. None of that semi-skimmed watery business.
Two tins of condensed mushroom soup. Just trust me on this one. It adds a certain something.
A tin of Rotel tomatoes, if you can get them. They've got a bit of a kick. If not, a tin of chopped tomatoes and a pinch of chilli flakes will do.
A couple of handfuls of cheddar cheese, grated. A nice strong one, like a Red Leicester or a proper mature cheddar.
A chopped onion.
A couple of cloves of garlic, minced.
A dash of Worcestershire sauce.
A sprinkle of dried thyme.
Salt and pepper to taste.
A handful of fresh parsley, chopped, to make it look all pretty at the end.
Right, let's get cooking, shall we?
First things first, get that spaghetti on to boil. Cook it until it's al dente - you know, with a little bit of a bite. Once it's done, drain it and pop it to one side. Give it a drizzle of olive oil so it doesn't all stick together in one big lump.
Now, get a big, heavy-bottomed pan or a casserole dish on the hob. Melt that butter and then chuck in your chopped onion. Let it soften gently until it's translucent and smelling lovely. Then, add in your minced garlic and cook for another minute until it's fragrant. Don't let it burn, mind!
Next, sprinkle in a tablespoon or two of plain flour and stir it all up to make a paste. This is your roux, my darling. Cook it for a minute or so to get rid of that raw flour taste.
Slowly, ever so slowly, pour in your milk, whisking all the time to get rid of any lumps. You want a smooth, silky sauce. Once it's looking thick and gorgeous, stir in your two tins of mushroom soup and the tin of tomatoes (with the juice!).
Now for the magic. Add in your shredded chicken, a handful of that lovely grated cheese, the Worcestershire sauce, and a good pinch of dried thyme. Give it all a good stir. Let it bubble away for a few minutes until it's all heated through and the cheese has melted beautifully into the sauce. Season generously with salt and pepper.
Right then, time to bring it all together. Get your cooked spaghetti and your chicken sauce. In a large bowl, mix the two together until every strand of spaghetti is coated in that creamy, dreamy sauce.
Pour the whole lot into a big baking dish. Sprinkle a good layer of the rest of your cheese over the top. Now, pop it in the oven at about 180°C (that's gas mark 4, for those of us who still use those!).
Bake for about 20-25 minutes, or until the cheese is golden and bubbling and it's all heated through.
Once it's out, let it sit for a minute or two to settle. Then, sprinkle over your fresh parsley.
Serve this with a bit of crusty bread to mop up that divine sauce, and perhaps a simple green salad to pretend you're being healthy. This, my dears, is food for the soul.
Enjoy! Toodle pip!
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