The Southern part of the United States is known for making casserole on just about any occasion. When you like something, then just a small excuse is enough, right? And on top of that, this vintage chicken spaghetti combines many all-time favorites like chicken, pasta, cheese, butter and a dash of hot sauce.
Serves 8 | Prep. time 15 min. | Cooking time 1 hour 40 min.
1 (4-pound) whole chicken
3 tablespoons butter, melted
¼ cup salt
1 bay leaf
1 large yellow onion, chopped
2 celery ribs, chopped
½ cup diced green pepper
2 cloves garlic, minced
1 (28-ounce) can diced tomatoes, drained and chopped
1 teaspoon Worcestershire sauce
½ pound uncooked spaghetti
1 cup (¼ pound) shredded cheddar cheese
⅛ teaspoon pepper
1 (10¾-ounce) can cream of mushroom soup
4 drops hot sauce Cooking spray
Place the chicken, salt and bay leaf in a large Dutch oven.
Pour water over the ingredients and bring to a boil.
Reduce heat to medium, cover and simmer for about 1 hour, or until the meat is tender.
Remove the chicken and leave the broth in the Dutch oven.
Set the chicken aside to cool for about 20 minutes. Then remove the bay leaf from the Dutch oven. Skin and bone the chicken.
Cut the meat into small pieces. Preheat the oven to 350°F.
Reserve ¼ cup of chicken broth. Bring the remaining broth in the Dutch oven to a boil over high heat.
Break the spaghetti into thirds, add it to the broth, and cook for 12–15 minutes or until soft. Drain well, discard the broth, and return the spaghetti to the Dutch oven.
Melt the butter in a large skillet over medium heat.
Add the onion, green pepper, celery ribs and garlic. Sauté for about 4–5 minutes or until soft.
Add the vegetables to the spaghetti. Mix in the cream of mushroom soup and ¼ cup reserved broth.
Add the tomatoes, chicken, Worcestershire sauce, hot sauce and black pepper. Stir. Sprinkle with salt to taste.
Grease a 13×9-inch baking dish with cooking spray or melted butter and spoon the mixture into it. Top with the cheese.
Bake for 15–20 minutes or until the cheese melts.