Chicken & Spaghetti, Iii
Yield
4 servingsPrep
30 minCook
3 hrsReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
hen
large |
* |
| 1 | cup |
celery
diced |
|
| 1 | x |
garlic
as desired |
*
|
| 1 | large |
onions
chopped |
|
| 1 | pound |
cheese
grated |
|
| 2 | cans |
tomatoes
whole |
*
|
| 2 | each |
sweet bell peppers
medium, chopped |
|
| 1 | large |
mushrooms, canned
diced |
|
| 1 | package |
spaghetti
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
hen
large |
* |
| 237 | ml |
celery
diced |
|
| 1 | x |
garlic
as desired |
*
|
| 1 | large |
onions
chopped |
|
| 453.6 | g |
cheese
grated |
|
| 2 | cans |
tomatoes
whole |
*
|
| 2 | each |
sweet bell peppers
medium, chopped |
|
| 1 | large |
mushrooms, canned
diced |
|
| 1 | package |
spaghetti
|
*
|
Directions
Cook hen in water until tender.
Remove and debone.
Skim fat from broth to use in sauce.
Combine fat, tomatoes, celery, bell pepper, onion, mushrooms and garlic.
Simmer about 3 hrs., adding broth as needed.
Cook spaghetti in remaining broth, adding a little water if necessary.
Add a couple of bouillon cubes to boost flavor, if desired.
Drain.
In 3 to 5 qt. casserole dish layer spaghetti, chicken, sauce and cheese.
Put last layer of cheese on just before serving.
