Chicken Spaghetti

Name: Chicken Spaghetti
Cook time: P1H
Total time: P2H
Yield: 6
Cuisine: Tex-Mex
Ingredients: spaghetti; butter, unsalted; bacon drippings; onions; celery stalks; green bell peppers; mushrooms; garlic cloves; worcestershire sauce; chili powder; flour; stock; tomatoes; chili sauce; light cream (half&half); parsley leaves; chicken; pimento stuffed green olives; cheddar cheese

Yield

6 servings

Prep

20 min

Cook

1 hrs

Ready

2 hrs

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
12	ounces	spaghetti cooked
1	tablespoon	butter, unsalted
2	tablespoons	bacon drippings	*
1	large	onions chopped
3	each	celery stalks
1	each	green bell peppers chopped
1	cup	mushrooms minced	*
3	each	garlic cloves minced
1	teaspoon	worcestershire sauce
2	teaspoons	chili powder
1	tablespoon	all-purpose flour
1 ½	cups	stock unsalted
3	each	tomatoes ripe
¼	cup	chili sauce
¾	cup	light cream (half&half)
2	tablespoons	parsley leaves minced
2	cups	chicken cooked, diced or shredded
½	cup	pimento stuffed green olives sliced	*
2	cups	cheddar cheese grated

Ingredients

Amount	Measure	Ingredient	Features
346.8	ml/g	spaghetti cooked
15	ml	butter, unsalted
3E+1	ml	bacon drippings	*
1	large	onions chopped
3	each	celery stalks
1	each	green bell peppers chopped
237	ml	mushrooms minced	*
3	each	garlic cloves minced
5	ml	worcestershire sauce
1E+1	ml	chili powder
15	ml	all-purpose flour
355	ml	stock unsalted
3	each	tomatoes ripe
59	ml	chili sauce
177	ml	light cream (half&half)
3E+1	ml	parsley leaves minced
473	ml	chicken cooked, diced or shredded
118	ml	pimento stuffed green olives sliced	*
473	ml	cheddar cheese grated

Directions

Preheat the oven to 350℉ (180℃).

Grease a large baking dish .

In a bowl, toss the spaghetti with the butter, and set it aside.

Warm the bacon drippings in a skillet over medium heat.

Cook the onion, celery, bell pepper, mushrooms, garlic, Worcestershire sauce, and chili powder together until the vegetables are well softened, about 15 minutes; cover the skillet if the mixture appears to be getting dry.

Sprinkle in the flour, stirring to incorporate it, and add the beer or stock, the tomatoes, and the chili sauce.

Bring the mixture to a boil, reduce the heat to a simmer, and cook the sauce for 30 minutes, until it has thickened slightly and reduced a bit.

Remove the pan from the heat, and stir in the half and half and parsley.

Pour the sauce over the spaghetti and toss well.

Layer half the spaghetti and sauce mixture in the baking dish.

Top with half each of the chicken, olives, and cheese.

Add the other half of the spaghetti, and top with the remaining chicken, olives, and cheese.

Remove it from the refrigerator 30 minutes before baking it.

Bake the casserole 25 minutes or until the cheese melts and the sauce bubbles heartily around the edges.

Serve the casserole hot.