05-20-2005, 04:57 AM
4 tablespoons margarine
2 onions, chopped
1 medium bell pepper, chopped
1 (16 ounce) can tomatoes
4 tablespoons chili powder
Salt, to taste
Pepper, to taste
3/4 cup sharp cheese, shredded
1 pint light cream
Pinch of baking soda
1 (4 to 6 pound) chicken
16 ounces thin spaghetti, cooked
Sauté margarine, onion and pepper. Add tomatoes and seasonings. Cook slowly until sauce thickens; add cheese and light cream with a pinch of baking soda, cooking a little longer.
Boil chicken. Cool, then pull pieces from chicken.
Butter large casserole and line with part of the cooked spaghetti. Layer chicken, tomato sauce, more spaghetti and cheese. Continue until all is used, ending with sauce and topped with cheese. Freezes well.
Yields 8 servings.
2 onions, chopped
1 medium bell pepper, chopped
1 (16 ounce) can tomatoes
4 tablespoons chili powder
Salt, to taste
Pepper, to taste
3/4 cup sharp cheese, shredded
1 pint light cream
Pinch of baking soda
1 (4 to 6 pound) chicken
16 ounces thin spaghetti, cooked
Sauté margarine, onion and pepper. Add tomatoes and seasonings. Cook slowly until sauce thickens; add cheese and light cream with a pinch of baking soda, cooking a little longer.
Boil chicken. Cool, then pull pieces from chicken.
Butter large casserole and line with part of the cooked spaghetti. Layer chicken, tomato sauce, more spaghetti and cheese. Continue until all is used, ending with sauce and topped with cheese. Freezes well.
Yields 8 servings.