Lexington Chicken Spaghetti for 50

READY IN: 1hr 50mins
Recipe by Nancy Sneed

This comes from the Monroe Junior Charity League of Monroe, Louisiana. I haven't tried this recipe but I've noticed several people looking for recipes for crowds and it looks like a good one. ;-)

Top Review by Cathy-O

This is a delicious recipe. Just the flavor I was looking for! I scaled it down to 5 servings. Didn't have any celery in the house, but it was still good. Used Rigatoni instead of spaghetti. and mixed in some parmesan cheese. Because I felt the sauce wasn't enough I made some extra sauce (just 1 small can tomato paste, 1/2 cup water, 2 tbsp olive oil, 2 tbsp milk pdr, 1 tbsp corn starch in the mixer till well mixed) and poured it over the top of the pasta mixture in a pyrex dish plus some crushed corn flakes. Then baked it for 30 mins at 180 (375). Amazing! I know it is a lot of changes - but I am such a fidget! Thanks for the basic recipe.

Ingredients Nutrition

Directions

  1. Boil hens in water seasoned with celery, onions, salt and pepper to taste using 4 to 5 cups of water for each hen.
  2. Remove meat from bones.
  3. Save broth and fat.
  4. Saute onions, celery, bell pepper and garlic in chicken fat until soft.
  5. Add tomato sauce, tomato paste, Worcestershire sauce, catsup, pepper, salt to taste and 20 cups broth.
  6. Simmer for one hour and add chicken.
  7. Boil the spaghetti in a separate container for 8 to 12 minutes in salted water.
  8. Drain and add to the sauce.
  9. This may be kept in the refrigerator overnight.
  10. Use additional broth to moisten the spaghetti if necessary.
  11. To heat in an electric roaster allow several hours at 325 degrees using additional broth as needed.
  12. Stir well from bottom while heating to keep from sticking.
  13. Serves 50.

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