May 13, 2017
Fresh Tomatoes, Dinner, Main Dish,
Casseroles, Poultry, Chicken, Pasta, Spaghetti, Vegetables, Celery, Southern, Cooking With Condensed Soup, Make-Ahead, Potluck, Sunday Dinner, Weeknight Meals, Dutch Oven, Oven Bake, Skillet, Whole Chicken more
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"This is an old favorite from the 80's. We did a lot of traveling potlucks back then, and casseroles were always a hit!"
Place the first 3 ingredients and water to cover in a large Dutch oven. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 1 hour or until tender. Remove the chicken, reserving the broth in the Dutch oven. Cool the chicken completely. Discard bay leaf. Skin and bone chicken, and cut meat into small pieces.
Preheat the oven to 350°. Remove and reserve 1/4 cup chicken broth. Bring the remaining broth in the Dutch oven to a boil over high heat. Break the spaghetti into thirds, and cook in the broth for 12 to 15 minutes or until tender. Drain well, discarding broth. Return the spaghetti to the Dutch oven.
Melt the butter in a large skillet over medium-high heat. Add the onion and the next 3 ingredients and saute for 5 minutes or until tender. Add to the spaghetti.
Combine the soup and 1/4 cup reserved broth; stir into the spaghetti mixture.
Stir in the chicken, tomatoes, and next 3 ingredients. Add salt to taste. Spoon the mixture into a lightly greased (with cooking spray) 13 x 9 inch baking dish. Top with cheese.
Bake at 350° for 15 to 20 minutes or until the cheese melts.
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