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Chicken SpaghettiMain Dishes & Casseroles
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Submitted by J Acklen
Livingston, TX
on Sunday, July 07, 2002
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 2 hours, 0 minutes |
| Ready In: | 2 hours, 30 minutes |
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Shrimp can be substituted for the chicken in this recipe.
Adding two heaping tablespoon of roux imparts a delicious flavor to this dish. |
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| Ingredients |
| 1 chicken boiled |
2 cups celery chopped |
| 2 cups onion chopped |
2 cups sweet pepper |
| 1 clove of garlic chopped |
2 tbsp chicken fat |
| 1 can large tomato juice or tomato sauce |
2 jars drained mushroom buttons |
| 1 package spaghetti |
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| | | Directions | Boil chicken until tender. Cool, remove skin and chop chicken meat. Left over baked chicken would also work well or you can microwave until done. You will need broth. You can make the broth with Wyler's chicken granules or bouillon cubes.
Saute the celery, onion, pepper,and garlic in 2 tablespoon chicken fat or oil until clear colored.
Add and combine the 1 can tomato juice and the mushrooms chopped fine. Salt and pepper to taste.
Simmer under a low fire for 1 1/2 to 2 hours. Add the prepared chicken at the end of the cooking process.
Prepare the spaghetti per package directions while the simmering is being done. Combine all ingredients and add chicken broth if needed. Serve with a fresh green salad.
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