I thought it would be fun to periodically share recipes from the restaurants around Oxford. You might want to try your hand at some of your favorite Oxford dishes and impress your friends on a Sunday evening or at a potluck.
I’ll start with a dish I saw recently in The Oxford Eagle—Rotel Chicken Spaghetti from Mama Jo’s Country Cookin’ on North Lamar.
If you know a local restaurateur who would like to share one of their recipes, please have them contact me at foodie@eatingoxford.com.
Rotel Chicken Spaghetti
Recipe by Jo Ester Egerson Brassell (Mama Jo)
- 4 boneless chicken breasts, cooked and cubed
- 24 oz. spaghetti
- 1 26-oz. can cream of chicken soup
- 12 oz. Velveeta
- 1 large can Rotel
- 1 oz. American cheese
- 1 1/2 teaspoons pepper
- 1 1/2 teaspoons salt
- 1 stalk celery, chopped
- 2 onions, chopped
- 1 bell pepper, chopped
Preheat oven to around 350 degrees. Cook spaghetti, drain and set aside in a buttered casserole dish. Using the spaghetti pot, mix soup, cheeses, Rotel, onion, peppers, celery and salt and pepper and cook gently until vegetables are crisp-tender and cheeses have melted. Pour this mixture over the spaghetti in the casserole dish, add chicken pieces, and stir together. Sprinkle bread crumbs or cheddar cheese on top. Bake just a few minutes until cheese melts or crumbs begin to brown.
