|Nutritional Guidelines (per serving)|
|Servings: 2 Casseroles, 8 to 10 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||77%|
|Saturated Fat 18g||89%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a baked chicken spaghetti made with a homemade white sauce, mushrooms, and cheese for the topping.
To cut cooking time, use the meat from two to three rotisserie chickens, or use 3 to 4 cups of the convenient fully cooked roasted chicken breast strips available in most supermarkets.
- 2 chickens (about 3 1/2 pounds each, cut up)
- 12 ounces thin spaghetti (broken)
- 2 1/2 quarts chicken broth
- 1/3 cup vegetable oil
- 1 cup onions (chopped)
- 1 cup green bell pepper (or red bell pepper, chopped)
- 1 cup celery (chopped)
- 1 small jar pimiento (diced)
- 1 small can mushrooms (chopped, reserve liquid)
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 2 cups milk
- salt to taste
- black pepper to taste
- 2 cups cheese (shredded; more or less to taste)
Heat the oven to 350° F. Butter two 2-quart casserole dishes.
Bring to a boil over high heat.
Cover, reduce heat to low, and cook for about 1 1/2 hours, or until the meat is very tender.
Drain, reserving the broth.
When the chicken is cool enough to handle, remove the meat from the bones and chop. Discard bones and skin.
Put the broth in a large saucepan (or wipe out the pan used for the chicken) with enough water to make about 2- 1/2 quarts, cook the broken spaghetti following package directions. Reserve 1 cup of the broth and drain the spaghetti.
In a saucepan over medium heat, heat the vegetable oil; saute the onions, pepper, and celery. Set aside.
Drain the mushrooms, reserving the juice.
In a saucepan over medium heat, melt the 5 tablespoons of butter.
Add the flour and cook, stirring, for 2 minutes.
Gradually add the 2 cups of milk, 1 cup of broth, and the liquid from the mushrooms.
Cook, stirring, until thickened.
Taste and add salt and pepper, as needed.
Combine the drained spaghetti and chopped chicken in a large bowl. Add sauteed vegetables, pimiento, mushrooms, and white sauce. Mix well.
Turn into the prepared casserole dishes.
At this point, you can either cover and freeze the casseroles or bake them. Or bake one and freeze one for another day.
Bake until hot and bubbly, about 30 minutes. Top with grated cheese and return the casserole to the oven to cook just until the cheese has melted.
From Sally "This was my aunt's specialty, and I always have a batch of it in the freezer for "emergencies." I don't like pasta, as a rule, but I've always loved this. Freezes well.
This would make a great potluck dish. Make one for a potluck supper and the other for your family."
Note: Thaw a frozen casserole overnight in the refrigerator, then bake for 10 to 20 minutes longer than the recipe instructions.
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