“I have been trying to recreate a recipe I tasted many years ago at one of my wife's clubs. I think I finally did it, because this tastes like I remember. Maybe better.”
READY IN:
1hr 30mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. For two cups of chicken, use about 4 legs or 3 thighs and 1.
  2. large ½ breast, bone in, with skin. Boil chicken in 5 cups.
  3. of "seasoned water"* until done. Remove chicken from liquid,.
  4. set aside to cool.
  5. Add enough water to remaining broth to make 5 cups. Bring.
  6. broth to rolling boil and add the spaghetti. Cook spaghetti.
  7. in broth about 10 minutes. (al denté).
  8. Sauté green pepper, pimientos, mushrooms, celery, and onions.
  9. in 2 teaspoons of olive oil until tender. Remove from heat and.
  10. add salt, garlic powder and any other desired spices.
  11. Debone chicken, remove skin and fat. Chop to desired size.
  12. In a large bowl, combine spaghetti, chicken, the creamed.
  13. soups, Parmesan cheese and sautéed items. Put mixture in a.
  14. 3 x 9 casserole dish, spread the breadcrumbs evenly over the.
  15. mixture and top it off with the Cheddar cheese and parsley.
  16. Place in a 400 degree oven. Remove when cheese has melted.
  17. and breadcrumbs are lightly browned.
  18. *To make "broth seasonings", I use 1 teaspoons of a mixture of.
  19. herbs and spices I make out of just about everything in my.
  20. spice rack, and so can you. I use the following, all ground.
  21. up by my coffee grinder:.
  22. basil, bay leaf, black pepper.
  23. cayenne pepper, celery seed, clove, fennel, garlic powder.
  24. marjoram, oregano, parsley, sage, rosemary, thyme. No.
  25. measures, I did it to a desired aroma.

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