I'm now 40 and from Ohio. Back when I was 18, I had a friend move down to Houston from Ohio and I went to visit him for a few weeks. My friends friend; named Robert, was Texas born and raised. Robert is the one who introduced this recipe to us. I was immediately blown away by it because I had never had anything remotely similar to this. I thought it was amazing. All these long yrs back here in Ohio I always reminisced about that recipe, but didn't know how to get it as we lost contact with Robert. About 4 yrs ago, I had an epiphany... I'll use the Google machine to find this recipe. So, I typed it in to the Internets and BAM!! April's Louisiana Chicken Spaghetti popped up. I am now a happy camper after having put this recipe in my dinner rotation a least once a month. My kids now love it as well. Thanks southern people for this wonderful piece of American culinary ingenuity.

This turned out great even with the revisions I made. I used cream of celery soup instead of mushroom, and cream cheese in place of Velveeta. The family loved it! Thank you April!!!

This is my go-to recipe when I'm in the mood for chicken spaghetti. It's very good and easy to make. I always add red/yellow/orange/green bell peppers and yellow onions, to give it some color. I vary sometimes between using a whole or half peppers depending on who is coming for dinner. It makes a big batch and it freezes well too! You can't lose with this recipe!

I love this recipe and that I can put my own spin on it. I use bow-tie pasta. Thank you April.