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- Chicken with spaghetti
- Laura Desantis
- 1 whole chicken
- 8 cups (1900 ml) of water
- 1 large onion, chopped
- 2 carrots, cut up
- 2 stalks of celery, cut up
- 3 chicken boullion cubes
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) oregano
- 1 tsp (5 ml) marjoram
- salt and pepper, to taste
- 1 28 oz (784 grm). can crushed tomatoes
- 1 tsp (5 ml) crushed garlic
- 1 lb (.5 kg). spaghetti, broken into pieces
- 1 smalll can sliced black olives
- 1 small can mushroom pieces (with juice)
- generous dash of Worcestershire sauce and hot sauce
- 2 cups (475 ml) shredded cheddar cheese
- Boil chicken in 8 cups (1900 ml) of water with onion, carrots, celery, boullion cubes, garlic powder, oregano, marjorm, salt and pepper.
- After chicken in done, remove from broth and let cool, then debone.
- Strain broth, put vegetables aside.
- Put strained broth back in large pot.
- Add garlic and tomatoes to the broth and boil for 15 minutes.
- Add spaghetti and boil for 12 minutes.
- Add remaining ingredients except for cheese and mix.
- Put into a large roasting pan, sprinkle with cheese on top then take a fork and gently stir cheese into spaghetti.
- Heat in the 350 degree (175 C.) oven until hot.
- Freezes well or can be kept in refrigerator for several days before heating in oven.
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