Chicken Spaghetti 3

One 3-1/2-pound chicken
2 medium-large onions, chopped
1 bell pepper, chopped
1 cup celery, diced
2 to 4 cloves garlic, minced
One 28-ounce can crushed tomatoes
1 can mushroom soup
8 ounces fresh mushrooms, sliced
2 cups Cheddar cheese, grated
2 tablespoons olive oil
1/4 cup oregano
1 pound thin spaghetti

Boil chicken until tender. Refrigerate chicken and stock overnight. Skim off fat if desired.

Preheat oven to 350F. Remove meat from chicken bones saute onion bell pepper and celery in olive oil until wilted. Add mushrooms and cook about 5 minutes. Add garlic and cook about 2 minutes. Add tomatoes and mushroom soup. Simmer.

Meanwhile, break up spaghetti and cook in chicken stock, seasoned with oregano. Drain and add to vegetable mixture. Add chicken and mix, then turn into large casserole dish. Top with grated cheese. Bake in oven at 350F for 30 minutes.

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Cajun Country -- New Iberia, Louisiana