Prep 30 mins
Cook 45 mins
This is a recipe I have been using for all of my adult life. I cannot recall where I got it from. All children love this because you can control the amount of heat. Try not to tweak it until after you try it as stated. Hint: I pressure cook my chicken so it isnt too dry and tough. Not sure on tine to cook, the chicken you can make ahead. Serve with french bread and salad. Bon Appetit!!!
- 3 lbs chicken, boiled and chopped keep broth
- 3 tablespoons bacon grease
- 2 onions, chopped
- 3 garlic cloves, chopped
- 1 green sweet pepper, chopped
- 6 green onions, chopped (optional)
- 4 celery ribs, chopped
- 2 cups broth, use from boiled chicken
- 1 (10 ounce) can tomato soup
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 lb spaghetti noodles, uncooked
- 3 bay leaves
- 2 teaspoons hot sauce (optional)
- 2 tablespoons Worcestershire sauce
- Sautee Onions, Garlic, Celery, Belpepper, and Green Onions in Bacon grease until onions are clear.
- Bring broth to a boil, add vegetables and Bay leaves, boil 20 minutes.
- Add hot sauce and Worcestershire.
- Cook on low to medium.
- Add the 3 cans of Tomato products and boil 10 minutes.
- Add diced Chicken and noodles, cooking just until noodles have absorbed sauce, add extra broth as needed to keep it moist, not soupy!
DEE-LISH! We liked this alot and I will be making it again. My little girl really liked it and my DH ate 2 big platefuls. I made a couple very minor changes- I left out the celery because we don't like it and instead of a can of tomato soup and a can of tomato sauce, I used 2 cans of tomato sauce (we don't like the taste of canned tomato soup). Other than that, I made this exactly as written and it was perfect. As it says in the last step, I did have to add extra chicken broth to keep it from getting too thick so you want to keep the broth until its ready to put on the table. I did use the hot sauce and it was not too hot or spicy at all. Thanks for posting this yummy dinner recipe! Made for Pick a Chef Spring 2009.