Ingredients
12 oz spaghetti, cooked and still warm
1 tbsp unsalted butter
2 tbsp bacon drippings
1 large onion, chopped
3 celery ribs, chopped
1 green bell pepper, chopped
1 cup mushrooms (about 10-12 med.) minced
3 cloves garlic, minced
1 tsp worcestershire sauce
2 tsp chili powder
1 tbsp all-purpose flour
1 1/2 cup beer or chicken stock, unsalted
3 ripe tomatoes, preferably
1 roma or another italian plum variet, y
1/4 cup chili sauce
3/4 cup half and half
2 tbsp parsley, minced
2 cup cooked chicken, diced or shredded
1/2 cup pimento-stuffed green olives sliced
2 cup medium cheddar cheese, grated (about 8 oz)
Directions
Preheat the oven to 350 degrees F. 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 chili powder 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, 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.
Servings: 6 servings
Chicken Spaghetti Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Poultry
The History of Recipes
We are able to track the history of meal recipes back into antiquity, at least as far back as pharonic Egypt, and maybe even further. Interesting though that maybe, generally, these ancient recipes were just very basic pictorial recipes for food preparation.
As we move on, there are two recipe books published in the 1300s : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that appears on menues today, but instead recipes for the types of food on the menus of the rich people of those days. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from Arab cuisine, including spices such as basil and rosemary. These new spices and herbs was responsible for a surge in cookery books, some of which are now in private collections. The arrival of television brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Spaghetti recipe.
