Chicken And Spaghetti Casserole Recipe
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!
Ingredients
Boiling salted water
1 three pound chicken, quartered
1 onion stuck with 2 cloves
1 carrot, cleaned and sliced
1 stalk celery
8 peppercorns
1 pound raw spaghetti
2 cups canned whole kernel corn, drained
2 cups canned tomatoes
1 cup green peas, cooked
1/2 pound fresh mushrooms, sliced and sauteed in a little butter
3/4 cup grated Cheddar cheese
Directions
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.
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.
