Ingredients:
16 ounces spaghetti or 16 ounces vermicelli, cooked and drained
1 teaspoon broth seasonings
5 cups chicken stock
2 cups cooked chicken, boned
1/2 teaspoon garlic powder
1/2 cup celery, finely chopped
1/4 cup onions, chopped
1 green peppers, chopped
1 cup mushrooms, sliced or chopped
1 (2 ounce) jars pimientos, chopped
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) cans cream of mushroom soup
1/2 cup cheese, grated Parmesan cheese
1/4 cup breadcrumbs, dried
1 cup grated sharp cheddar cheese
2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley flakes
1/8 teaspoon cayenne pepper
1 teaspoon dried tarragon
1/4 teaspoon nutmeg
Directions:
For two cups of chicken, use about 4 legs or 3 thighs and 1.
large 1/2 breast, bone in, with skin. Boil chicken in 5 cups.
of “seasoned water”* until done. Remove chicken from liquid,.
set aside to cool.
Add enough water to remaining broth to make 5 cups. Bring.
broth to rolling boil and add the spaghetti. Cook spaghetti.
in broth about 10 minutes. (al dente).
Saute green pepper, pimientos, mushrooms, celery, and onions.
in 2 teaspoons of olive oil until tender. Remove from heat and.
add salt, garlic powder and any other desired spices.
Debone chicken, remove skin and fat. Chop to desired size.
In a large bowl, combine spaghetti, chicken, the creamed.
soups, Parmesan cheese and sauteed items. Put mixture in a.
3 x 9 casserole dish, spread the breadcrumbs evenly over the.
mixture and top it off with the Cheddar cheese and parsley.
Place in a 400 degree oven. Remove when cheese has melted.
and breadcrumbs are lightly browned.
*To make “broth seasonings”, I use 1 teaspoons of a mixture of.
herbs and spices I make out of just about everything in my.
spice rack, and so can you. I use the following, all ground.
up by my coffee grinder:.
basil, bay leaf, black pepper.
cayenne pepper, celery seed, clove, fennel, garlic powder.
marjoram, oregano, parsley, sage, rosemary, thyme. No.
measures, I did it to a desiredaroma.
Servings: 10-12
Time preparation: 30 min.
Time total: 90 min.