Just saw this request, and hope that it's not too late for the recipe. This was my aunt's specialty, and I always have a batch of it in the freezer for "emergencies." I don't like pasta, as a rule, but I've always loved this. Freezes well.
Ingredients:
- 2 chickens, 3 pounds each
- 12 ounces very thin spaghetti, broken
- 2-1/2 quarts chicken broth
- 1/2 cup oil
- 1 cup onions, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 small jar diced pimiento
- 1 small can mushrooms, chopped, reserve liquid
- 4 tablespoons butter
- 3 tablespoons flour
- Liquid from the mushrooms
- Grated cheese
Preparation:
Stew the chickens, skin them, and cut them into bite-sized pieces.Using the broth, finishing out with water to 2-1/2 quarts, cook the broken spaghetti until done.
Using the 1/2 cup of oil, saute the onions, pepper, and celery. Set aside.
Drain mushrooms, reserving the juice. Make white sauce with butter, flour, and liquid from mushrooms.
Drain spaghetti and put it and the cut-up chicken into a large mixing bowl. Add sauteed vegetables, pimiento, mushrooms, and white sauce. Mix well.
Pour into casserole dishes.
At this point you can either freeze the casseroles or bake them.
Bake at 350 degrees until bubbly and done. Top with grated cheese and run back into the oven for the cheese to melt.
Each casserole serves 4 to 6.
Sally's note: I never have enough white sauce, so I double the amount, adding enough broth to fill out for the mushroom liquid.
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