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The Talon House

Chicken Spaghetti Casserole


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Chicken Spaghetti Casserole

1 stewing Hen

1 lg. onion chopped

1 2.5 oz. jar sliced mushrooms

1 14.5 oz. can stewed or diced tomatoes (I mash them some)

1 10oz pkg spaghetti

1 tsp. worchestershire

1 lb. American cheese, grated

dash garlic salt

pepper and salt to taste

small can diced black olives

Cook chicken in salted water. cool, dice and save broth (If I am in a

real hurry I use schwann frozen diced chicken but the other is better)

Cook spaghetti in same water (I use chicken broth if I have used other

chicken) Fry onions until clear, Mix 2 Tbs. flour w/2 cups broth.

Mix all ingred. in large container. Salt and pepper to taste. Save

some cheese to sprinkle on top. My family likes this better with out

the olives but if you like them it really adds to it. bake at 300 for

45 min. to an hour. Can be fixed the day ahead and freezes well

either before or after it is cooked. I just serve this with a salad

or often just with Italian bread.

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