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This recipe for CASSEROLE ~ CHICKEN WITH CHEESY BAKED SPAGHETTI, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, October 2, 2008


16 oz. spaghetti
4 c. chicken; cooked, cubed
1/2 c. pimento
1 large onion, chopped
1 can water chestnuts, sliced
1/4 tsp. celery salt
3/4 lb. sharp cheese, shredded (reserve 1 cup)
2 c. green peppers, chopped
2 - 3 c. cream of mushroom soup
1 T. Worcestershire Sauce
1/2 c. almonds, chopped

Fill a large kettle with water, bring to a boil and add whole chicken. Reduce to a simmer and cook until meat is no longer pink. (about 30 minutes). Remove chicken to cutting board for cooling. Remove 1 cup chicken broth, and set aside. Bring the same kettle of water to boil again and cook spaghetti noodles per package instructions. Drain and set aside. Repeat the same process for peppers and onions, boiling and draining separately.

Meanwhile, remove skin from the cooked chicken. Pull the chicken off the bone and cut into small bite-sized pieces. Place chicken bites into a large bowl and add remaining ingredients, including the 1 cup of reserved broth. (Still in reserve, is 1 cup sharp cheese for topping.) At this point, casserole can be frozen for later use. Freeze in 2 qt containers or ziploc bags. If baking immediately, transfer all into two greased 9 x 13 pans.

To Serve: If frozen, thaw completely and spread into two greased 9 x 13 pans. Before baking, sprinkle 1/2 cup cheese over the top of each. Bake at 350 for 60 - 70 minutes, until heated through and cheese on top is melted.




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