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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 (4 1/2- to 5-pound) baking hen |
3 quarts water |
2 teaspoons salt, divided |
1 (12-ounce) package thin spaghetti |
2 medium onions, chopped |
2 medium-size green peppers, chopped |
1/2 teaspoon curry powder |
1/4 teaspoon pepper |
1 (14 1/2-ounce) can whole tomatoes, undrained |
1 (8-ounce) can mushroom pieces and stems, drained |
1 (4-ounce) jar chopped pimiento, drained |
2 cups (8 ounces) shredded extra-sharp cheddar cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Place chicken in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer 1 1/2 hours or until chicken is tender. Remove chicken from Dutch oven, reserving 2 cups broth. Bone chicken; chop meat, and set aside
2. Bring water and 1 teaspoon salt to a boil in a heavy saucepan. Gradually stir in spaghetti; return water to boil. Boil 9 to 11 minutes; drain and set aside.
3. Add onion, green pepper, curry powder, remaining salt, and pepper to reserved broth in Dutch oven. Bring to a boil; cover and simmer 10 minutes or until vegetables are tender. Add tomatoes, mushrooms, and pimientos; cook, uncovered, until thoroughly heated.
4. Spoon half of cooked spaghetti into a buttered 2 1/2-quart casserole; top with half each of chopped chicken, tomato mixture, and shredded Cheddar cheese. Repeat layers with remaining spaghetti, chopped chicken, and tomato mixture. Bake at 350° for 50 minutes. Add remaining Cheddar and Parmesan cheese, and bake an additional 10 minutes or until cheese melts.
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