Chicken And Spaghetti Casserole
|Boiling salted water||2 Cup (32 tbs)|
|Chicken||3 Pound, quartered (1 Whole)|
|Onion||1 , stuck with 2 cloves|
|Carrot||1 , cleaned and sliced|
|Spaghetti||1 Pound (Raw)|
|Canned whole kernel corn||2 Cup (32 tbs), drained|
|Canned tomatoes||2 Cup (32 tbs)|
|Green peas||1 Cup (16 tbs), cooked|
|Fresh mushrooms||1⁄2 Pound, sliced and sauteed in a little butter|
|Grated cheddar cheese||3⁄4 Cup (12 tbs)|
1. In a heavy kettle combine boiling water, chicken, onion, carrot, celery and peppercorns. Simmer, covered, until the chicken is fork tender, thirty to forty minutes.
2. Preheat oven to moderate (350° F.).
3. Remove the chicken from the kettle and cut the meat from the bones. Strain the broth, then bring it to a vigorous boil and add the spaghetti, stirring often with a two-pronged fork to keep ingredients from sticking together. Cook spaghetti until barely tender, nine or ten minutes.
4. Drain the spaghetti and combine it in a casserole with the chicken, corn, tomatoes, green peas and mushrooms. Sprinkle with cheese and bake, uncovered, thirty-five minutes.