By SARAH SILBERSTEIN
For Liberty Hill City Secretary Barbara Zwernemann, the coveted Chicken Spaghetti from her youth is a tried-and-true family recipe that is prepared time and time again to much delight during family gatherings.
Growing up in Tyler, Barbara and her family of five would join the rest of the town for the annual chicken spaghetti fundraising dinner at the Cedars of Lebanon Club.
“Everyone in town went and all they served was this recipe,” she said. “We could make ourselves sick from eating too much, it is so good we couldn’t stop.”
A close friend managed to get the recipe and, after much convincing, shared it with Barbara and her family.
With recipe in hand, Barbara’s mother began making the chicken spaghetti for her family. And when Barbara and her sisters grew up and started their own families, they continued the tradition of preparing the Cedars of Lebanon Chicken Spaghetti recipe for their loved ones.
The original recipe calls for Chef Boyardee Spaghetti Sauce, which was ordered by the case from New York when they were no longer able to find it in Texas.
Luckily, food.com has a similar recipe using Ro-Tel Tomatoes, which Barbara says is pretty dang close to the original.
Ro-Tel Chicken Spaghetti
4-6 chicken breasts, cooked
1 can cream of mushroom soup
1 can chicken broth
1 can Ro-Tel Tomatoes
1 lb. Velveeta cheese, cubed
12 oz spaghetti, cooked & drained
1. In a bowl mix together the soup, broth, and Ro-Tel Tomatoes
2. In a 13×9 greased casserole dish layer spaghetti, chicken, soup mix, and cheese
3. Bake in preheated 350 degree oven until heated through and cheese melts about 30-45 minutes.
4. As soon as you remove from the oven stir to mix, add salt and pepper to taste.
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