"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maxene Webb
Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Chicken pieces (Breast and thigh, one large or two small pieces of chicken per person)
1 lb. thin spaghetti
1 lb. can tomatoes
Colby or Longhorn cheese
4 bay leaves
3 T. Worcestershire sauce
Chopped onion, celery and green pepper to taste
1 can mushroom pieces
1 can pitted ripe olives
Salt and pepper to taste
Bay leaves

Directions:
Directions:
Cook meaty pieces of chicken in lightly salted water with lid on. When tender, cool slightly; pull off bone and save broth. Saute chopped onion, celery and green pepper in small amount of broth and add to this Worcestershire sauce, salt and pepper to taste, bay leaves, rest of broth (up to a quart) and tomatoes. Simmer a while to cook down broth, but if not thick enough mix 2-3 T. flour in a little cold water and add. Remove bay leaves, take from heat and add sliced olives and mushrooms to sauce. Cook spaghetti according to package directions. Layer chicken pieces, spaghetti, sauce and grated cheese in greased casserole. Bake at 350 for about an hour.

Personal Notes:
Personal Notes:
Can be doubled or tripled and casserole can be refrigerated 24 hours in advance of cooking.

 

 

 

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