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The Recipe File

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Pasta, Seafood and Eggs:
Chicken-Spaghetti Casserole

from River Road Recipes...
The Textbook of Louisiana Cuisine


 INGREDIENTS:

1 large hen
1 stick butter or margarine
3 medium onions, minced
2 bell peppers, minced
1 cup celery, chopped
1 clove garlic, crushed
2 cups canned tomatoes
1 16-ounce package thin spaghetti
1/4 pound mild cheese, grated.
TO PREPARE:

     Boil hen in enough water to make 2 quarts of stock.
     Sauté onions, peppers, celery, and garlic in butter.  Add 1 quart stock and tomatoes and simmer together.
     Bone chicken and cut into rather large pieces.  Mix with sauce and put in casserole.  Add spaghetti which has been cooked in chicken stock (drain before adding), mixing well with chicken and sauce.  Bake 40 minutes in 350 degree oven, sprinkle with grated cheese, and bake 20 minutes more.

SERVES 8 - 10


Copyright 1959 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes, are returned to the community.
 

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