Chicken Spaghetti Casserole



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Chicken Spaghetti Casserole

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Simmer chicken in water until tender with soup greens. A large, old hen may
take up to two hours. Can do this in Crockpot, cooking all day. Remove
chicken from stock, discard vegetables and reserve stock. Stir meat from
bones, discard skin and bones, cut meat in small pieces. Casserole: In
large skillet, saute the first five casserole ingredients in the oil until
just tender. Remove from pan to a large mixing bowl and hold in reserve.
Add butter to the pan and make a roux with the flour. Cook over Low heat to
cook the flour, but do not let it brown. Add millk and cook, stirring
constantly until the sauce thickens. Add remaining 1/2 pound mushrooms to
cool the sauce. Then put in food processor with steel blade. Process by
pusling until mushrooms are chopped very fine. Add to vegetables in large
bowl. Add chicken, pimeintos or red peppers and 1 cup of shredded cheese.
Mix well. Meanwhile break the vermicelli into small pies, 3-4" long and
cook in some of chicken stock until just al dente. Drain. Combine with the
prepared sauce. Gently add hard cooked eggs. Place in two greased flat oval
casserole dishes and bake at 300 f. for about 45 minutes. If casserole
appears to be too dry, add some of reserved chicken stock. About 10 minutes
before doen, sprinkle top of casserole with remaining cheese. You can
freeze the second casserole.

Ingredients:

SOUP GREENS-
1 Yellow onion -- leave yellow
Skin on
1 Carrot
1 Parsnips
Few sprigs
4 To 5 pound
CASSEROLE-
2 md Yellow onions -- chopped
2 Cloves garlic -- peeled,
Pressed
1 Green pepper -- seeded and
Chopped
2 c Celery -- chopped
1/2 lb Mushrooms -- chopped
2 tb Vegetable oil
2 tb Butter
2 c Milk
2 tb Flour
1/2 lb Mushrooms
1 lg Roasted red peppers --
Chopped OR
1 sm Can
2 lb Vermicelli
1 lb Grated Cheddar cheese
6 Hard-boiled eggs -- chopped
Salt and pepper -- to taste
Parsley
Stewing chicken
Chopped pimientos

Serves:

16 Servings 		 
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