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Chicken Spaghetti Casserole

  Broiler fryer 4 Pound
  Bay leaf 1
  Spaghetti 8 Ounce
  Onion 1 Large
  Green pepper 1⁄2 Medium
  Celery stalks 2
  Garlic 2 Clove (10 gm)
  Butter/Margarine 3 Tablespoon
  Canned cream of mushroom soup 10 1⁄2 Ounce
  Canned tomatoes 28 Ounce
  Worcestershire sauce 1 Teaspoon
  Hot sauce 4 Drop
  Shredded cheddar cheese 4 Ounce
  Salt To Taste
  Pepper To Taste

Place chicken and bay leaf in a large Dutch oven, and cover with salted water.
Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender.
Remove chicken, and let cool.
Discard bay leaf.
Bone chicken, and cut meat into bite-size pieces; set aside.
Reserve 1/4 cup chicken broth; set aside.
Bring remaining broth to a boil.
Break spaghetti into thirds, and cook in broth 12 to 15 minutes or until tender; drain well.
Return spaghetti to Dutch oven; set aside.
Saute onion, green pepper, celery, and garlic in butter until tender; add to spaghetti.
Combine cream of mushroom soup and 1/4 cup reserved broth; stir into spaghetti mixture.
Add tomatoes and chicken; stir well.
Add seasonings, mixing well.
Spoon the mixture into a lightly greased 13- x 9- x 2-inch baking dish.
Top with cheese.
Bake at 350° for 15 to 20 minutes or until cheese melts.

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Chicken Spaghetti Casserole Recipe