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Chicken And Spaghetti Casserole

Western.Chefs's picture
Try this Chicken And Spaghetti Casserole recipe. I am sure this tasty and irresistible mouth watering Chicken And Spaghetti Casserole will surely give you a huge fan following!
  Boiling salted water 2 Cup (32 tbs)
  Chicken 3 Pound, quartered (1 Whole)
  Onion 1 , stuck with 2 cloves
  Cloves 2
  Carrot 1 , cleaned and sliced
  Celery stalk 1
  Peppercorns 8
  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.

Recipe Summary

Side Dish

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Chicken And Spaghetti Casserole Recipe