Chicken and Spaghetti

 

(Picture courtesy of Pinterest)

I thought I would share a recipe that my mother would make fairly often.  We had it for supper last night and I had intended to take a picture of our plates before we started eating.  I was halfway through mine when I realized that I'd forgotten to take a picture.  😀 

Chicken and Spaghetti

1 cup chopped onion

2 T. bell pepper, chopped

1/2 cup celery, chopped

2 T. Butter

2 (15 oz.) cans tomato sauce

1 small bottle of catsup

1 tsp. chili powder

1 cup mushrooms, chopped

1 chicken, boiled and deboned

1 box spaghetti, cooked and drained

Grated Parmesan cheese

Melt butter in a stock pot or Dutch oven.  Add onion, pepper and celery and sauté until the veggies are tender.  Add the tomato sauce, catsup and chili powder and mix well; add mushrooms.  Remove meat from the bone and chop or cut into bite size pieces and add to the mixture, mixing well.  Then add the cooked and drained pasta.  Place in a greased casserole dish.  Add some of the chicken broth if you feel everything looks too dry.  Bake in 300-degree F oven for about 30 minutes.  Sprinkle with Parmesan cheese before serving.  

A couple of side notes... the recipe calls for a whole chicken.  I did not have a whole chicken in the freezer, so I used what I had...several chicken legs and about three chicken tenders.  

The recipe just says 1 box of spaghetti, but didn't specify the size.  Since I use gluten-free pasta, I used just one 8 oz. box of it.  Actually, depending on how much pasta you prefer, it could have used more than 8 ounces.  It worked fine for us, but I realize others may prefer more.  We enjoy the flavor of the sauce.