Chicken-Spaghetti Casserole
(From River Road Recipes: The Textbook of Louisiana Cuisine)

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1 large hen

1 stick butter or margarine

3 medium onions, minced

2 bell peppers, minced

1 cup celery, chopped

1 clove garlic, crushed

2 cups canned tomatoes

1 16-ounce package thin spaghetti

1/4 pound mild cheese, grated.


Boil hen in enough water to make 2 quarts of stock.

Sauté onions, peppers, celery, and garlic in butter. Add 1 quart stock and tomatoes and simmer together.

Bone chicken and cut into rather large pieces. Mix with sauce and put in casserole. Add spaghetti which has been cooked in chicken stock (drain before adding), mixing well with chicken and sauce. Bake 40 minutes in 350 degree oven, sprinkle with grated cheese, and bake 20 minutes more.

Serves 8-10