This recipe is one I grew up with. I think we had this at least once every trip home to visit usually on the night we arrived. Like good chili or spaghetti sauce it's even better when you make it a day before. Grandma didn't add any heat to it but it's awesome with some Jalapeño or good Fresnos added to it.
Recipe:
Ingredients:
1 Whole Chicken
1 Bell Pepper
Jalapeños or Fresnos, as many as you want, I use 4 or 5.
1 Large Onion
1 Bunch Celery
1 Can Cream of Mushroom Soup
1 Small Can Sliced Mushrooms
1 Small Can Black Olives
1 Large Can Petite Diced Tomatoes
3Lb Box Spaghetti Noodles, don't use thin spaghetti
Shredded Chedder Cheese, I like to use Sharp Chedder
Italian seasonings
Garlic
Directions:
Boil whole chicken till done
Remove from heat and let cool. Save the water for cooking the spaghetti in later.
Small dice the veggies.
If you don't have one of these dicer's check them out, I love mine. Diced veggies, I'm not adding heat this time as I have some friends coming that can't handle any at all so, I'll have some on the side for those of us that do.
More pics coming as the prep continues, right now the chicken is cooling.
Once chicken is cool and the meat removed, Sauté the onion, peppers and celery in butter till tender.
Add chicken, soup, olives, mushrooms, tomatoes and spices and simmer.
Boil the spaghetti noodles in the reserved chicken broth till al dente.
Now it's time to combine. Drain the noodles and remove the meat mixture from heat and allow to cool enough not to burn your hands. Place the noodles into a large roasting pan and pour the meat mixture over the top. Time to get dirty, use your hands to mix it all up. I like to move it around until I know all the strands of spaghetti are coated in the sauce.
Now cover well with the shredded cheese and into a 350 dF oven until it is bubbly and the cheese is golden.
This makes a LOT so have plenty of friends and plenty of White Wine on hand. I usually serve with a Pinot Grigio or a California Chablis, a good tossed salad and a loaf of good crusty bread.
Cut the bread about 1 1/2" and coat each side with garlic butter. Put them on a griddle till toasted nicely on each side.
Buon Appetito,
RM
Recipe:
Ingredients:
1 Whole Chicken
1 Bell Pepper
Jalapeños or Fresnos, as many as you want, I use 4 or 5.
1 Large Onion
1 Bunch Celery
1 Can Cream of Mushroom Soup
1 Small Can Sliced Mushrooms
1 Small Can Black Olives
1 Large Can Petite Diced Tomatoes
3Lb Box Spaghetti Noodles, don't use thin spaghetti
Shredded Chedder Cheese, I like to use Sharp Chedder
Italian seasonings
Garlic
Directions:
Boil whole chicken till done
Remove from heat and let cool. Save the water for cooking the spaghetti in later.
Small dice the veggies.
If you don't have one of these dicer's check them out, I love mine. Diced veggies, I'm not adding heat this time as I have some friends coming that can't handle any at all so, I'll have some on the side for those of us that do.
More pics coming as the prep continues, right now the chicken is cooling.
Once chicken is cool and the meat removed, Sauté the onion, peppers and celery in butter till tender.
Add chicken, soup, olives, mushrooms, tomatoes and spices and simmer.
Boil the spaghetti noodles in the reserved chicken broth till al dente.
Now it's time to combine. Drain the noodles and remove the meat mixture from heat and allow to cool enough not to burn your hands. Place the noodles into a large roasting pan and pour the meat mixture over the top. Time to get dirty, use your hands to mix it all up. I like to move it around until I know all the strands of spaghetti are coated in the sauce.
Now cover well with the shredded cheese and into a 350 dF oven until it is bubbly and the cheese is golden.
This makes a LOT so have plenty of friends and plenty of White Wine on hand. I usually serve with a Pinot Grigio or a California Chablis, a good tossed salad and a loaf of good crusty bread.
Cut the bread about 1 1/2" and coat each side with garlic butter. Put them on a griddle till toasted nicely on each side.
Buon Appetito,
RM
