Baked Spaghetti and Chicken
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
1 large or 2 small tender chickens for stewing
1 xmall onion, peeled and sliced
2 sprigs celery leaves
salt and pepper
1 (8 oz.) package spaghetti
1/2 lb mushrooms
4 tbsp butter or margerine
2 tbsp flour
2 cps chicken stock
salt and white pepper
1 cp heavy cream, warmed
2 tbsp sherry
3 tbsp grated Parmesan cheese
1 - Buy ready-to-cook chickens.
2 - Have cut in pieces by poultry dealer.
3 - Place in saucepan.
4 - Add boiling water to depth of about 1 inch.
5 - Add onion, celery leaves, 1 tsp salt, 1/2 tsp pepper.
6 - Start cooking on high heat so water boils quickly.
7 - Reduce heat.
8 - Cover pot and simmer 2 hgours or until chicken is tender.
9 - Remove chicken.
10 - Strain stock and measure 2 cups to be used in sauce.
11 - Cut chicken in very small cubes.
12 - There should be 2 to 3 cps of cubed chicken.
13 - Cook spagetti as described onb package.
14 - In place of spaghetti you may use narrow noodles or small macaroni.
15 - Drain.
16 - Wash, drain mushrooms.
17 - Peel caps.
18 - Slice stems fine.
19 - Slice caps coarsely.
20 - Saute mushrooms 5 minutes in 1 tbsp butter.
21 - Combine with spaghetti.
22 - Melt remaining 3 tbsp butter or margerine.
23 - Stir in flour, smoothly.
24 - Stir in 2 cps chicken stock.
25 - Continue to stir and cook until thickened.
26 - Remove from heat.
27 - Stir in cream, then sherry a little at a time, stirring slowly.
28 - Start oven at moderate (375 degrees F.).
29 - Grease 2 qt. baking dish
30 - Combine 1/2 sauce with spaghetti mixture.
31 - Pour spaghetti into prepared dish.
32 - Make hole in center.
33 - Combine remaining sauce with chicken.
34 - Pour chicken into center of spaghetti.
35 - Sorinkle grated cheese over all.
36 - Bake about 25 minutes or until top is lightly browned.
Makes 8 servings.
For a big buffet party make this recipe twice, using matching
casseroles. Also popular when baked in individual baking dishes.