*  Exported from  MasterCook  *
 
                        CHICKEN SPAGHETTI CASSEROLE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SOUP GREENS-
    1                    Yellow onion -- leave yellow
                         Skin on
    1                    Carrot
    1                    Parsnips
                         Few sprigs
    4                    To 5 pound
                         CASSEROLE-
    2       md           Yellow onions -- chopped
    2                    Cloves garlic -- peeled,
                         Pressed
    1                    Green pepper -- seeded and
                         Chopped
    2       c            Celery -- chopped
      1/2   lb           Mushrooms -- chopped
    2       tb           Vegetable oil
    2       tb           Butter
    2       c            Milk
    2       tb           Flour
      1/2   lb           Mushrooms
    1       lg           Roasted red peppers --
                         Chopped OR
    1       sm           Can
    2       lb           Vermicelli
    1       lb           Grated Cheddar cheese
    6                    Hard-boiled eggs -- chopped
                         Salt and pepper -- to taste
                         Parsley
                         Stewing chicken
                         Chopped pimientos
 
   Simmer chicken in water until tender with soup greens.
   A large, old hen may take up to two hours. Can do this
   in Crockpot, cooking all day. Remove chicken from
   stock, discard vegetables and reserve stock. Stir meat
   from bones, discard skin and bones, cut meat in small
   pieces. Casserole: In large skillet, saute the first
   five casserole ingredients in the oil until just
   tender. Remove from pan to a large mixing bowl and
   hold in reserve. Add butter to the pan and make a roux
   with the flour. Cook over Low heat to cook the flour,
   but do not let it brown. Add millk and cook, stirring
   constantly until the sauce thickens. Add remaining 1/2
   pound mushrooms to cool the sauce. Then put in food
   processor with steel blade. Process by pusling until
   mushrooms are chopped very fine. Add to vegetables in
   large bowl. Add chicken, pimeintos or red peppers and
   1 cup of shredded cheese. Mix well. Meanwhile break
   the vermicelli into small pies, 3-4″ long and cook in
   some of chicken stock until just al dente. Drain.
   Combine with the prepared sauce. Gently add hard
   cooked eggs. Place in two greased flat oval casserole
   dishes and bake at 300 f. for about 45 minutes. If
   casserole appears to be too dry, add some of reserved
   chicken stock. About 10 minutes before doen, sprinkle
   top of casserole with remaining cheese. You can freeze
   the second casserole.
   
   Recipe By     : Rosilyn/AOL
   
   From:                                 Date: 05/28
  
 
 
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