Craig Claiborne's Mother's Chicken Spaghetti

1d
Prep Time
3h
Cook Time
1d 3h
Ready In


"Very involved, he is one of my favs, he used spaghettini"

Original is 8 servings

Nutritional

  • Serving Size: 1 (707.8 g)
  • Calories 726.3
  • Total Fat - 29 g
  • Saturated Fat - 14.6 g
  • Cholesterol - 555.1 mg
  • Sodium - 1185 mg
  • Total Carbohydrate - 56.6 g
  • Dietary Fiber - 2.8 g
  • Sugars - 6.2 g
  • Protein - 62.3 g
  • Calcium - 351.6 mg
  • Iron - 8.6 mg
  • Vitamin C - 33.3 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Place chicken, with giblets, in kettle.

Step 2

Add chicken broth to cover and salt to taste. Bring to boil and simmer until chicken is tender without being dry, 35 to 45 minutes. Let cool.

Step 3

Remove chicken from broth and take meat from bones.

Step 4

Shred meat, cover, and set aside. Return skin and bones to kettle and cook broth down 30 minutes or longer.

Step 5

There should be 4 to 6 cups broth.

Step 6

Strain and reserve broth.

Step 7

Discard the skin and bones.

Step 8

Meanwhile, put tomatoes in saucepan and cook down to half original volume,

Step 9

Stirring. There should be 1 1/2 cups.

Step 10

Melt 3 tablespoons butter in saucepan, add flour, stirring to blend with wire whisk.

Step 11

When blended and smooth, add 1 cup of reserved hot broth and the cream,

Step 12

Stirring rapidly with the whisk.

Step 13

When thickened and smooth, add nutmeg, salt and pepper to taste. Continue cooking,

Step 14

Stirring occasionally, about 10 minutes. Set aside.

Step 15

If the mushrooms are small or button, leave them whole. Otherwise, cut them in half or quarter them.

Step 16

Heat 1 tablespoon butter in small skillet and add mushrooms. Cook, shaking the skillet occasionally, and stirring mushrooms until golden brown. Set aside.

Step 17

Heat the remaining 3 tablespoons butter in deep skillet and add onions. Cook, stirring, until wilted.

Step 18

Add celery and bell peppers. Cook, stirring, about 5 minutes. Do not overcook. Vegetables should remain crisp-tender.

Step 19

Add garlic, beef and pork. Cook, stirring, breaking up the meat. Cook just until the meat loses it red color.

Step 20

Add bay leaf, tomatoes and the white sauce made with chicken broth. Add the mushrooms.

Step 21

Cook spaghettini in boiling salted water until just tender. Do not over-

Step 22

Cook. Remember that it will cook again when blended with chicken and

Step 23

Meat sauce. Drain spaghettini and run under cold running water.

Step 24

Spoon enough of the meat sauce over the bottom of a 5- to 6-quart casserole to cover it lightly.

Step 25

Add about 1/3 of the spaghettini. Add about 1/3 of the shredded chicken, a layer of meat sauce, a layer of grated Cheddar

Step 26

Cheese and another layer of spaghettini.

Step 27

Continue making layers, ending with a layer of spaghettini topped with a thin layer of meat sauce and grated Cheddar cheese.

Step 28

Pour in up to 2 cups reserved chicken broth, or enough to almost but not quite cover the top layer of spaghettini.

Step 29

Cover and let casserole stand 4 hours or longer. If liquid is absorbed as the dish stands, add a little more chicken broth.

Step 30

When the dish is baked and served, sauce will be just a little soupy rather than thick and clinging.

Step 31

Preheat oven to 350 degrees F.

Step 32

Place casserole on top of stove and bring it just to boiling.

Step 33

Cover and place it in the oven. Bake 15 minutes and uncover.

Step 34

Bake 15 minutes longer or until the casserole is hot and bubbling throughout, and starting to brown on top.

Step 35

Serve immediately with grated Parmesan on the side.

Tips


No special items needed.

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