It’s football season and Ole Miss Rebels are celebrating their first victory of the year over Vanderbilt. This makes me think of Jim and Shelley Crutcher who love Ole Miss football, great food, and getting together with friends. Lucky for me, they often include us at the table when they come to Mountain Home for a visit! One of my favorite dishes that Jim and Shelley make is credited to one of the greatest Rebel football players ever to play the game – Charlie Conerly. You might think of Eli Manning as the great Rebel player who went on to take the NY Giants to the Superbowl, but my husband and Jim Crutcher would tell you that Charlie Conerly is the man! He took the Rebels to their first SEC Championship in 1947 and then won the Superbowl for the NY Giants in 1956. Manning and Conerly are both great football players, to be sure, but Charlie Conerly’s Ro-Tel Chicken Spaghetti is what makes him the greatest Rebel of all time, in my book. What can you do in the kitchen, Eli?
Charlie Conerly’s Ro-Tel Chicken Spaghetti Recipe
Shared by Jim & Shelley Crutcher
1 (5 pound) hen or 2 fryers
2 onions, chopped
2 green peppers, chopped
1/2 cup margarine, melted
1 (16 ounces) package thin spaghetti
2 (10 ounces) cans Ro-Tel tomatoes
2 tablespoons Worcestershire sauce
1 (10 3/4 ounces) can cream of mushroom soup
1 (16 ounces) can tiny green peas
1 pound Velveeta cheese, shredded
Stew, bone and cut chicken into bite-size pieces; reserve broth. Jim & Shelley use boneless chicken breasts, which are even easier to use. Saute onion and green peppers in margarine. Cook spaghetti in 1 1/2 quarts of reserved broth. In a bowl, mash tomatoes with juice; add remaining ingredients. Blend mixtures into spaghetti; add chicken. Bake in a large baking dish at 350 degrees for 30 minutes. DIVINE!