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Recipe Summary

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a Dutch oven; add water to cover. Bring to a boil; cover and simmer 1 hour or until tender. Remove chicken from broth; cool. Reserve 1 cup broth. Bone chicken, and coarsely chop.

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  • Cook spaghetti according to package directions; drain and set aside.

  • Sauté onion, celery, and garlic in oil in a large Dutch oven until tender. Add flour; cook until bubbly. Stir in tomatoes and reserved broth; bring to a boil. Add Worcestershire sauce, seasonings, shrimp, mushrooms, and reserved chicken; mix well. Gently fold spaghetti into chicken mixture.

  • Spoon half of spaghetti-chicken mixture into a greased, shallow 2 1/2-quart casserole. Sprinkle with 1/2 cup Parmesan cheese. Top with remaining spaghetti mixture. Dot with butter; cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese; bake, uncovered, 15 minutes.

Source

Oxmoor House Homestyle Recipes

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