Recipe for Chicken Spaghetti
This recipe was not used at the WTBC 2001 Fall Field Trial; however
it has been used with great success at field trials before.
A wonderful aspect of this recipe is that it can be made at home and frozen.
It can be thawed later and still tastes great. The batch shown below is
for 12 people. All you have to do is make 4 batches and freeze
ahead of time for 48 people.
Makes 12 Servings
|Ingredients || |
|1 ||cup butter|
|1 ||boiled & boned 4-6 pound hen (or 2 large cans chicken)|
|1 ||clove garlic, mashed|
|2 ||12 ounce boxes regular spaghetti (or one 24 oz. package)|
|2 ||medium onions, chopped|
|2 ||medium green peppers (bell peppers), chopped|
|1 ||jar pimientos, with juice|
|1 ||4 ½ ounce can black olives, chopped|
|2 ||small jars mushrooms|
|4 ||ribs celery, chopped|
|½ ||pound Longhorn cheese, grated|
|1 ||cup tomato juice|
|2 ||teaspoons chili powder|
|½ ||teaspoon Worcestershire sauce|
|to taste ||salt & pepper|
Sauté onions, garlic, peppers, celery and olives in butter.
Add pimientos w/juice and mushrooms. Add chili powder,
Worcestershire sauce, chicken, tomato juice and then cheese.
Pour over cooked spaghetti and mix. Season with salt and pepper to taste
May be frozen. A serving suggestion is to serve with
a green salad and French bread.
NOTE: To freeze, transfer the Chicken Spaghetti batch
to smaller plastic containers with tight-fitting lids.
Let cool, uncovered, for about 20 minutes. Refrigerate, uncovered,
until cold, about 30 minutes. Cover tightly and freeze until needed.
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