Chicken Spaghetti Casserole
Yield
2 casserolesPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soup greens | |||
| 1 | each |
yellow onion
leave yellow skin on |
*
|
| 1 | each |
carrots
|
|
| 1 | each |
parsnips
|
*
|
| Casserole | |||
| 2 | medium |
onions
yellow, |
|
| 2 | Cloves |
garlic
peeled and pressed |
*
|
| 1 | each |
green bell peppers
seeded and chopped |
|
| 2 | cups |
celery
chopped |
|
| ½ | pound |
mushrooms
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
milk
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | pound |
mushrooms
|
|
| 1 | large |
roasted red bell peppers
chopped |
|
| 2 | pounds |
vermicelli pasta
|
|
| 1 | pound |
cheddar cheese
grated |
|
| 6 | large |
eggs
hard-boiled |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
parsley leaves
|
*
|
| 1 | x |
chicken
stweing type |
*
|
| 1 | x |
pimentos
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soup greens | |||
| 1 | each |
yellow onion
leave yellow skin on |
*
|
| 1 | each |
carrots
|
|
| 1 | each |
parsnips
|
*
|
| Casserole | |||
| 2 | medium |
onions
yellow, |
|
| 2 | Cloves |
garlic
peeled and pressed |
*
|
| 1 | each |
green bell peppers
seeded and chopped |
|
| 473 | ml |
celery
chopped |
|
| 226.8 | g |
mushrooms
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
milk
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 226.8 | g |
mushrooms
|
|
| 1 | large |
roasted red bell peppers
chopped |
|
| 907.2 | g |
vermicelli pasta
|
|
| 453.6 | g |
cheddar cheese
grated |
|
| 6 | large |
eggs
hard-boiled |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
parsley leaves
|
*
|
| 1 | x |
chicken
stweing type |
*
|
| 1 | x |
pimentos
chopped |
*
|
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.
