Chicken Spaghetti 1

10 lbs. chicken
2 large onions
1 medium bell pepper
2 ribs celery, chopped
2 tablespoons Italian seasoning
2 teaspoons poultry seasoning
1 tablespoon granulated garlic
Creole seasoning, to taste
2 lbs. spaghetti
1 can each: cheddar/nacho soup (11 ounces)
2 cans Rotel tomatoes, chopped
1 jar (26 ounces) spaghetti sauce
1/2 lb. each: cheddar, Monterrey cheese
2 tablespoons grated Parmesan cheese
1 can (6 ounces) black olives, sliced
1 jar green stuffed olives, sliced
2 small cans sliced mushrooms
1 cup green onions, chopped
Parsley flakes

Rinse, cut-up chicken, season, cover with water in large roaster. Add chopped onions, celery, bell pepper, poultry, Creole and garlic seasoning. Do not add salt. Boil. When chicken is done, remove skin and debone. Boil spaghetti to chicken stock, 20 minutes. Add all other ingredients; add chicken cut into small pieces. Add green onions and parsley flakes. Taste for seasoning. Cook 20 minutes more on low beat. Water may be added if needed to keep moist. May be served from roaster or poured into baking pan or dish topped with Progress bread crumbs.

Serve with garlic bread and green salad.

Great for parties. When using half recipe, use both cans of soup, and use less grated cheddar and Monterrey cheese.

Serves 20-25.

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Cajun Country -- New Iberia, Louisiana