Chicken Spaghetti Casserole
|Broiler fryer||4 Pound|
|Green pepper||1⁄2 Medium|
|Garlic||2 Clove (10 gm)|
|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|
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.