Mother's Chicken Spaghetti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (3 1/2-to 4-pound) broiler-fryer, cut up |
1 1/2 teaspoons salt, divided |
1 (28-ounce) can whole tomatoes, undrained |
1/4 cup plus 3 tablespoons butter or margarine, divided |
3 tablespoons all-purpose flour |
1/2 cup whipping cream |
1/8 teaspoon ground nutmeg |
1/8 teaspoon pepper |
1/4 pound ground beef |
1/4 pound bulk pork sausage |
1/2 pound fresh mushrooms, sliced |
2 cups finely chopped onion |
1 1/2 cups finely chopped celery |
1 1/2 cups chopped green pepper |
2 cloves garlic, minced |
1 bay leaf |
1/2 teaspoon dried red pepper flakes |
1 (16-ounce) package spaghetti |
2 cups (8 ounces) sharp cheddar cheese |
grated parmesan cheese |
Directions:
1. Place chicken, 1 teaspoon salt, and water to cover in a Dutch oven. Bring to a boil; cover and simmer 45 minutes. Remove chicken from broth; cool, reserving 2 1/2 cups broth. Bone chicken, and cut meat into bite-size pieces. Set aside.
2. Place tomatoes in a heavy saucepan. Bring to a boil; reduce heat, and simmer 15 minutes. Set aside.
3. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in cream and 1 cup reserved broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in nutmeg, pepper, and remaining salt. Set aside.
4. Combine beef and sausage in a medium skillet; cook over medium heat until meat is browned, stirring to crumble. Drain and set aside.
5. Sauté mushrooms, onion, celery, green pepper, and garlic in remaining butter in a Dutch oven 5 minutes or until vegetables are crisp-tender. Add tomatoes, white sauce, meat, bay leaf, and red pepper flakes to Dutch oven; stir well. Simmer over low heat 15 minutes. Discard bay leaf. Cook spaghetti according to package directions; drain and set aside.
6. Spoon one-third of meat sauce into a lightly greased 5- quart casserole. Top with half of spaghetti, half of chicken, one-third of meat sauce, and half of Cheddar cheese. Repeat layers, beginning with spaghetti and ending with Cheddar cheese. Pour remaining reserved broth over layers. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes. Serve with Parmesan cheese.
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