Chicken Spaghetti Casserole
Submitted by destruo
Old-fashioned chicken spaghetti casserole made from scratch with a whole stewing hen, creamy mushroom roux, hard-boiled eggs, and melted cheddar. Makes two casseroles so you can freeze one for later.
YIELD
2 casserolesPREP
20 minCOOK
60 minREADY
80 minThis is Sunday cooking at its finest. A whole stewing hen simmers low with soup greens until the meat falls off the bone, giving you rich homemade stock and tender chicken in one pot.
The sauce starts with a buttery roux blended with mushrooms, then gets loaded with sauteed veggies, pimentos, and a full pound of sharp cheddar.
Vermicelli and hard-boiled eggs round it out before everything bakes low and slow under a golden cheese crust.
The recipe makes two full casseroles, so pop one in the freezer and thank yourself next week.
Chef Tips
- A slow cooker works great for simmering the hen all day if you’re short on stove time
- Leave the skin on the onion when making stock; it adds a beautiful golden color to the broth
- Break the vermicelli into 3 to 4 inch pieces so it layers evenly in the dish
- If the casserole looks dry before baking, stir in a ladle of reserved chicken stock
Ingredients
Directions
Simmer chicken in water until tender with soup greens.
A large, old hen may take up to two hours.
Can do this in Crockpot, cooking all day.
Remove chicken from stock, discard vegetables and reserve stock.
Stir meat from bones, discard skin and bones, cut meat in small pieces.
Casserole: In large skillet, sauté the first five casserole ingredients in the oil until just tender.
Remove from pan to a large mixing bowl and hold in reserve.
Add butter to the pan and make a roux with the flour.
Cook over Low heat to cook the flour, but do not let it brown.
Add millk and cook, stirring constantly until the sauce thickens.
Add remaining ½ pound mushrooms to cool the sauce.
Then put in food processor with steel blade.
Process by pusling until mushrooms are chopped very fine.
Add to vegetables in large bowl.
Add chicken, pimeintos or red peppers and 1 cup of shredded cheese.
Mix well.
Meanwhile break the vermicelli into small pieces, 3 to 4 inches long and cook in some of chicken stock until just al dente.
Drain.
Combine with the prepared sauce.
Gently add hard cooked eggs.
Place in two greased flat oval casserole dishes and bake at 300F for about 45 minutes.
If casserole appears to be too dry, add some of reserved chicken stock.
About 10 minutes before done, sprinkle top of casserole with remaining cheese.
You can freeze the second casserole.
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