Panhandle Chicken Spaghetti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (3- to 3 1/2-pound) broiler-fryer, cut up |
1 (8-ounce) package thin spaghetti |
2 small onions, chopped |
1/2 cup chopped celery |
1 small clove garlic, minced |
1 1/2 tablespoons vegetable oil |
1 tablespoon flour |
1 (16-ounce) can whole tomatoes, drained and chopped |
1/4 teaspoon worcestershire sauce |
2 to 2 1/2 teaspoons chili powder |
1 1/2 teaspoons sugar |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 pound medium shrimp, peeled and deveined |
1 (4 1/2-ounce) jar sliced mushrooms, drained |
1 cup grated parmesan cheese, divided |
1 tablespoon butter or margarine |
Directions:
1. Place chicken in a Dutch oven; add water to cover. Bring to a boil; cover and simmer 1 hour or until tender. Remove chicken from broth; cool. Reserve 1 cup broth. Bone chicken, and coarsely chop.
2. Cook spaghetti according to package directions; drain and set aside.
3. Sauté onion, celery, and garlic in oil in a large Dutch oven until tender. Add flour; cook until bubbly. Stir in tomatoes and reserved broth; bring to a boil. Add Worcestershire sauce, seasonings, shrimp, mushrooms, and reserved chicken; mix well. Gently fold spaghetti into chicken mixture.
4. Spoon half of spaghetti-chicken mixture into a greased, shallow 2 1/2-quart casserole. Sprinkle with 1/2 cup Parmesan cheese. Top with remaining spaghetti mixture. Dot with butter; cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese; bake, uncovered, 15 minutes.
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