Text 7523, 73 rader
Skriven 2013-12-05 06:09:08 av Dave Drum (1:261/38)
Ärende: Chile 4733
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Spaghetti
 Categories: Pasta, Vegetables, Mushrooms, Cheese, Chilies
      Yield: 6 Servings

     12 oz Spaghetti; cooked and still
           - warm
      1 tb Unsalted butter
      2 tb Bacon drippings
      1 lg Onion; chopped
      3    Celery ribs; chopped
      1 lg Green bell pepper; chopped
      1 c  Mushrooms; minced
      3 cl Garlic; minced
      1 ts Worcestershire sauce
      2 ts Chilli spice mix
      1 tb All-purpose flour
  1 1/2 c  Beer or chicken stock;
           - unsalted
      3 lg Ripe tomatoes; preferably
           - Roma or another Italian
           - plum variety
      4 oz Can chopped green chilies
    1/4 c  Chilli sauce
    3/4 c  Half & half
      2 tb Parsley; minced
      2 c  Cooked chicken; diced or
           -shredded
    1/2 c  Pimento-stuffed green olives
           - sliced
      2 c  Med cheddar cheese; grated

  Preheat the oven to 350øF/175øC.

  Grease a large baking dish. In a bowl, toss the spaghetti
  with the butter, and set it aside.

  Warm the bacon drippings in a skillet over medium heat.
  Cook the onion, celery, bell pepper, mushrooms, garlic,
  Worcestershire sauce, and chilli spice mix together until
  the vegetables are well softened, about 15 minutes; cover
  the skillet if the mixture appears to be getting dry.
  Sprinkle in the flour, stirring to incorporate it, and add
  the beer or stock, the tomatoes, chilies and the chili
  sauce. Bring the mixture to a boil, reduce the heat to a
  simmer, and cook the sauce for 30 minutes, until it has
  thickened slightly and reduced a bit.

  Remove the pan from the heat, and stir in the half and
  half and parsley. Pour the sauce over the spaghetti and
  toss well.

  Layer half the spaghetti and sauce mixture in the baking
  dish. Top with half each of the chicken, olives, and
  cheese. Add the other half of the spaghetti, and top with
  the remaining chicken, olives, and cheese. (The casserole
  can be assembled ahead to this point, covered, and
  refrigerated, overnight. Remove it from the refrigerator
  30 minutes before baking it.) Bake the casserole 25
  minutes or until the cheese melts and the sauce bubbles
  heartily around the edges. Serve the casserole hot.

  Serves 6.

  Uncle Dirty Dave's Archives

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... 'tis an ill cook that connot lick his own fingers. - William Shakespeare

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)