Prep 20 mins
Cook 20 mins
A delicious dish with an unusual combination of spices that diners usually love, but can't identify. Quick, easy, no added salt. I boil the leftover carcass of a roasted or rotisserie chicken after a meal, separate the meat, bones, and stock, and toss the bones, save the stock, and use the meat in casseroles.
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1⁄2 cup chopped onion
- 1⁄4 cup chopped green pepper
- 1 1⁄2-2 cups cubed cooked chicken
- 1⁄2 teaspoon tarragon
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon caraway seed
- 1 (15 ounce) can tomato sauce
- 4 ounces thin spaghetti, broken into 4-inch to 5-inch long pieces
- 1 cup cottage cheese
- 2 cups shredded monterey jack cheese
- Put 2 quarts of water on to boil.
- Heat oven to 325 degrees.
- In a large frying pan, saute mushrooms and onions in butter until the onion is soft but not brown. Add the chicken and green pepper and cook 2-3 minutes, stirring frequently. Add tarragon, rosemary, and caraway and stir constantly while cooking another 1 - 2 minutes. Stir in tomato sauce and let it simmer and thicken, stirring occasionally for about 10 minutes.
- In the meantime, when the water boils, cook the broken spaghetti, stirring frequently until it is pliable, but not completely soft. Drain the spaghetti and add it, along with the cottage cheese, to the chicken mixture. Mix well, then spoon it into a greased 2 quart casserole.
- Cover with the jack cheese. Sprinkle well with paprika.
- Bake uncovered at 325 for 20 minutes or until the cheese is melted and the sauce is bubbling up around the edges.
- Serve with a tossed green salad.