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LOCATION: Recipes >> Pasta >> Chicken Spaghetti 01

Print this Recipe    Chicken Spaghetti 01

Chicken Spaghetti
Yield: 6 servings

12 oz spaghetti, cooked and still warm
1 T unsalted butter
2 T bacon drippings
1 lg onion, chopped
3 celery ribs, chopped
1 green bell pepper, chopped
1 c mushrooms (about 10-12 medium) minced
3 cloves garlic, minced
1 ts Worcestershire sauce
2 ts chili powder
1 T all-purpose flour
1 1/2 c beer or chicken stock, unsalted
3 ripe tomatoes, preferably Roma or another Italian plum variety
1/4 c chili sauce
3/4 c half and half
2 T parsley, minced
2 c cooked chicken, diced or shredded
1/2 c pimento-stuffed green olives sliced
2 c medium cheddar cheese, grated (about 8 oz)

Preheat the oven to 350 degrees F. Grease a large baking dish. In
a bowl, toss the spaghetti with the butter, and set it aside.

Warm the bacon drippings in a skillet over medium heat. Cook the
onion, celery, bell pepper, mushrooms, garlic, Worcestershire sauce,
and chili powder together until the vegetables are well softened,
about 15 minutes, cover the skillet if the mixture appears to be
getting dry. Sprinkle in the flour, stirring to incorporate it,
and add the beer or stock, the tomatoes, and the chili sauce.
Bring the mixture to a boil, reduce the heat to a simmer, and cook
the sauce for 30 minutes, until it has thickened slightly and
reduced a bit. Remove the pan from the heat, and stir in the half
and half and parsley. Pour the sauce over the spaghetti and toss
well.

Layer half the spaghetti and sauce mixture in the baking dish.
Top with half each of the chicken, olives, and cheese. Add the
other half of the spaghetti, and top with the remaining chicken,
olives, and cheese. (The casserole can be assembled ahead to this
point, covered, and refrigerated, overnight. Remove it from the
refrigerator 30 minutes before baking it.) Bake the casserole 25
minutes or until the cheese melts and the sauce bubbles heartily
around the edges. Serve the casserole hot. Serves 6.

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