Crumbled Chicken With Spaghetti Recipe
Ingredients
| 3 broiler-fryers cut up | ||
| 1 medium-size onion, peeled and sliced | ||
| Salt | 2 1/2 Teaspoon | |
| Peppercorns | 1/2 Teaspoon | |
| Mushrooms | 1 pound, trimmed | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| 1 cup fine soft bread crumbs | ||
| 1/2 cup regular flour | ||
| Pepper | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| 2 cups light cream or table cream | ||
| Dry sherry | 1/2 Cup (16 tbs) | |
| 1 package thin spaghetti, broken in 2-inch lengths | ||
| Parmesan cheese | 1 Cup (16 tbs), grated | |
Directions
1. Combine chicken, onion, 1 teaspoon of the salt, peppercorns and enough water to cover in a kettle. Heat to boiling; cover. Cook 40 minutes, or until chicken is tender. Remove from broth and cool until easy to handle. Strain broth into a 4-cup measure and set aside for making sauce.
2. Pull skin from chicken and take meat from bones; cube meat; place in a large bowl.
3. Saute mushrooms in 1/4 cup of the butter or margarine until soft in a large frying pan; combine with chicken.
4. Melt remaining butter or margarine in a saucepan. Measure out 1/4 cup and toss with bread crumbs in a bowl; set aside.
5. Stir flour, the remaining 1 1/2 teaspoons salt, pepper and nutmeg into remaining butter or margarine in saucepan; cook, stirring constantly, until bubbly. Stir in 3 1/2 cups of the chicken broth and cream. Continue cooking and stirring until sauce thickens and boils 1 minute; remove from heat. Stir in sherry.
6. While sauce cooks, cook spaghetti, following label directions; drain well. Spoon into two baking dishes, 13x9x2. Spoon chicken mixture over spaghetti; spoon sauce over all.
7. Add Parmesan cheese to bread-crumb mixture and toss lightly to mix. Sprinkle over mixture in baking dishes.
8. Bake in moderate oven (350°) 30 minutes, or until bubbly and crumb topping is toasted. Garnish with bouquets of watercress, sliced mushrooms and pimiento strips, if you wish.
2. Pull skin from chicken and take meat from bones; cube meat; place in a large bowl.
3. Saute mushrooms in 1/4 cup of the butter or margarine until soft in a large frying pan; combine with chicken.
4. Melt remaining butter or margarine in a saucepan. Measure out 1/4 cup and toss with bread crumbs in a bowl; set aside.
5. Stir flour, the remaining 1 1/2 teaspoons salt, pepper and nutmeg into remaining butter or margarine in saucepan; cook, stirring constantly, until bubbly. Stir in 3 1/2 cups of the chicken broth and cream. Continue cooking and stirring until sauce thickens and boils 1 minute; remove from heat. Stir in sherry.
6. While sauce cooks, cook spaghetti, following label directions; drain well. Spoon into two baking dishes, 13x9x2. Spoon chicken mixture over spaghetti; spoon sauce over all.
7. Add Parmesan cheese to bread-crumb mixture and toss lightly to mix. Sprinkle over mixture in baking dishes.
8. Bake in moderate oven (350°) 30 minutes, or until bubbly and crumb topping is toasted. Garnish with bouquets of watercress, sliced mushrooms and pimiento strips, if you wish.
Chef
