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Chicken Spaghetti Casserole















Trans-fat Free, High Fiber


Soup greens
1 each yellow onion
leave yellow skin on
1 each carrots
1 each parsnips
2 medium onions
2 Cloves garlic
peeled and pressed
1 each green bell peppers
seeded and chopped
2 cups celery
½ pound mushrooms
2 tablespoons vegetable oil
2 tablespoons butter
2 cups milk
2 tablespoons all-purpose flour
½ pound mushrooms
1 large roasted red bell peppers
2 pounds vermicelli pasta
1 pound cheddar cheese
6 large eggs
1 x salt
1 x black pepper
to taste
1 x parsley leaves
1 x chicken
stweing type
1 x pimentos


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.


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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 860g (30.3 oz)
Amount per Serving
Calories 160135% of calories from fat
 % Daily Value *
Total Fat 63g 97%
Saturated Fat 32g 162%
Trans Fat 0g
Cholesterol 461mg 154%
Sodium 973mg 41%
Total Carbohydrate 71g 71%
Dietary Fiber 14g 56%
Sugars g
Protein 96g
Vitamin A 124% Vitamin C 143%
Calcium 118% Iron 42%
* based on a 2,000 calorie diet How is this calculated?


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