Lexington Chicken Spaghetti for 50

"This comes from the Monroe Junior Charity League of Monroe, Louisiana. I haven't tried this recipe but I've noticed several people looking for recipes for crowds and it looks like a good one. ;-)"
 
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Ready In:
1hr 50mins
Ingredients:
17
Serves:
50
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ingredients

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directions

  • Boil hens in water seasoned with celery, onions, salt and pepper to taste using 4 to 5 cups of water for each hen.
  • Remove meat from bones.
  • Save broth and fat.
  • Saute onions, celery, bell pepper and garlic in chicken fat until soft.
  • Add tomato sauce, tomato paste, Worcestershire sauce, catsup, pepper, salt to taste and 20 cups broth.
  • Simmer for one hour and add chicken.
  • Boil the spaghetti in a separate container for 8 to 12 minutes in salted water.
  • Drain and add to the sauce.
  • This may be kept in the refrigerator overnight.
  • Use additional broth to moisten the spaghetti if necessary.
  • To heat in an electric roaster allow several hours at 325 degrees using additional broth as needed.
  • Stir well from bottom while heating to keep from sticking.
  • Serves 50.

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Reviews

  1. This is a delicious recipe. Just the flavor I was looking for! I scaled it down to 5 servings. Didn't have any celery in the house, but it was still good. Used Rigatoni instead of spaghetti. and mixed in some parmesan cheese. Because I felt the sauce wasn't enough I made some extra sauce (just 1 small can tomato paste, 1/2 cup water, 2 tbsp olive oil, 2 tbsp milk pdr, 1 tbsp corn starch in the mixer till well mixed) and poured it over the top of the pasta mixture in a pyrex dish plus some crushed corn flakes. Then baked it for 30 mins at 180 (375). Amazing! I know it is a lot of changes - but I am such a fidget! Thanks for the basic recipe.
     
  2. Funny that I should find this recipe posted here on Zaar. I live right down the street from Lexington and this recipe rivals the spaghetti that they serve to the kids. GREAT RECIPE and serves a TON of people with large servings.
     
  3. Awsome recipe which was LOVED by the North Sea Fire Departments Ladies Auxiliary! I did however have to alter a few things for lack of time on my part. I used chicken breasts which I cut up into small pieces. I then used the canned tomates, tomatoe paste and the katsup. I then sauted onions, green peppers and the celery in butter and added that to the sauce. I also added garlic paste from Trader Joes to. I then added the cut up raw chichen to the sauce and it cooked in the sauce releasing it's juices to add flavor. And my last addition was I added some Bertoli 5 cheeses spagetti sauce to the sauce since I omitted the broth. Didn't mean to hack the original recipe but time was short. It never would have been sucessful with out this awsome recipe here though. Thank you!!! :-)
     
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Tweaks

  1. This is a delicious recipe. Just the flavor I was looking for! I scaled it down to 5 servings. Didn't have any celery in the house, but it was still good. Used Rigatoni instead of spaghetti. and mixed in some parmesan cheese. Because I felt the sauce wasn't enough I made some extra sauce (just 1 small can tomato paste, 1/2 cup water, 2 tbsp olive oil, 2 tbsp milk pdr, 1 tbsp corn starch in the mixer till well mixed) and poured it over the top of the pasta mixture in a pyrex dish plus some crushed corn flakes. Then baked it for 30 mins at 180 (375). Amazing! I know it is a lot of changes - but I am such a fidget! Thanks for the basic recipe.
     

RECIPE SUBMITTED BY

Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-) We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug". I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else. My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most. I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle. The thing that I really get peeved about is when people try to be someone they aren't. If you are just yourself you'll come a lot nearer to being who you want to be which is probably accepted and liked by all. I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.
 
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