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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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