One of my favorite dishes that my mom makes is what we call ‘chicken spaghetti.’ I think the only real spaghetti part of it is the thin spaghetti noodles we put in it. It ends up being more of a cassarole.
2 stalks of celery, 1 chopped, 1 sliced
1 carrot, sliced
8 oz frozen green peas and carrots
2 tbsp of butter
4-5 chicken legs
8-10 oz of thin spaghetti noodles
1 can (10 3/4 oz) cream of mushroom
1 can (10 3/4 oz) cream of chicken
1 can (6 oz?) mushrooms
1/2 of an onion, chopped
1-2 cloves of garlic, minced
1 cup shredded mild cheddar
Chicken and broth:
In a medium sized pot, boil chicken legs in water with 1 cup sliced carrot, sliced celery, and chopped onion, with a little salt, sugar, and pepper. Simmer for 15 minutes, or until cooked. Remove chicken from broth and let cool. String the chicken after cooled. Save the broth for the next part.
While preparing the next step, prepare the spaghetti noodles as instructed on the package directions. With a medium sized saucepan on medium heat, saute the garlic, onions and celery in the butter for about 3-4 minutes. Add the mushrooms, peas and carrots, and saute another 2 minutes. Add both cans of cream soups and 2 cans of broth into it, as well as the chicken, which should be peeled from the bones and stringed (if you use the above). Mix a little of the french onions and cheese into this. Once the spaghetti noodles are strained and ready, spread them out in a large cassarole dish. Pour the saucepan mixture over the noodles and gently mix in and spread the vegetables/chicken evenly. The cassarole should be slightly loose but not swimming in liquid. If needed, add more chicken broth to loosen it up.
Cook at 350 in the oven, uncovered, for about 30-45 minutes. When it’s bubbling, take it out to add cheese and french onions on top, then set in oven for 5 more minutes. Remove from the heat to cool off. Grab a spatula and grab a bite to eat! This is the finished product, straight out of the oven… ta-da!