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Friday, October 23, 2009

casserole #2

Chicken Spagehetti

1 stewing chicken
3 tsb butter
6 celery stems, chopped
2 onions chopped
1/4 cup mushroom, chopped
3 tsp flour
1 cup milk
1/2 lb sharp cheese, grated
1 pint chicken stock
1 tsp worcestershire sauce
salt and pepper to taste
1/2 lb spaghetti
1 small bottle stuffed olive
1 cup pecans chopped

1. cook chicken in water until tender. Romove from bones and cut into large pieces. Reserve stock.

2. melt butter. Saute celery, onions, and mushrooms until tender. add flour and stir to form paste. gradually add milk. stir until thickened. add cheese. stir until melted. add check stock and seasonings.

3. Cook spaghetti in water for 3 minutes. drain. add to stock mixture and let stand for 1 hour. Mix in chicken and olives .

4. pour into a 9"x15" pan. top with pecans. back at 350 degrees for 1/2 hour.

serves 12

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