Ingredients:
- 1 large hen, cut up, about 5 pounds
- 1 package (8 ounces) thin spaghetti
- 2 medium onions, chopped
- 1 tablespoon oil
- 2 cans (14.5 ounces each) diced tomatoes
- 1 clove garlic, minced
- 1 teaspoon cumin powder
- 3 cups chicken stock
- salt -- to taste
- American cheese (Velveeta or similar easy-melting cheese) shredded
Preparation:
Cook chicken in water until tender; cool and save 3 cups of the broth. In a large skillet in oil, cook onion until tender. Cook spaghetti as directed on package. Skin and bone chicken; cut in large pieces and mix with cooked spaghetti. Add onion, tomatoes, garlic, cumin, reserved broth and salt. Mix together and put in casserole dish.Heat oven to 350°.
Cover the casserole and bake for 25 to 35 minutes. Uncover; top with shredded American cheese and continue baking for about 10 minutes, until cheese is melted.
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