Monday, January 4, 2010
Chicken Spaghetti With a Little Kick
I must agree that school cafeterias get the raw end of the stick when it comes to culinary reputations. North Wauchula Elementary was one of the best restaurants around in the 70's and 80's. Their homemade yeast and cinnamon rolls were to die for-they prepared yummy turkey and dressing and could even make the best buttered toast imaginable. One of the specialties that the teachers always enjoyed was turkey spaghetti. It was layered with cheese, spaghetti noodles, and I presume leftover turkey. I have found this recipe for chicken spaghetti that is almost as good-not quite as good as yours was Sylvia.
This recipe is from Paula Deen's magazine.
SERVES 8 -10
1/2 cup butter
1 large green bell pepper, chopped
1 large onion, chopped
3 cups chicken, cooked and chopped
2 (10 ounce) cans diced tomatoes with green chilies, drained
2 (4 1/2 ounce) jars mushrooms, sliced and drained
1 (15 ounce) can LeSuer English peas, drained
1 (15 ounce) can chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 (3 7/8 ounce) black olives, sliced and drained
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) packages sharp cheddar cheese, shredded
2 (7 ounce) packages vermicelli (broken into 2-inch pieces, cooked and drained)
1Preheat oven to 350 degrees.
2Lightly grease a 4-quart baking dish.
3In large Dutch oven, melt butter over medium heat.
4Add pepper and onion, and cook for 5 minutes, or until tender.
5Stir in chicken, tomatoes, mushrooms, peas, broth, soup, olives, salt and pepper until combined.
6Add cheese, stirring until melted.
7Add vermicelli, tossing gently to combine.
8Spoon into prepared dish; bake for 30 minutes or until hot and bubbly.