- 1 [4-pound / 1.8-kg] chicken
- Water
- 1 tablespoon [15 mL] salt
- 1 [28-ounce / 796-mL] can tomatoes
- 2 sweet green peppers, chopped
- 1/2 cup [125 mL] chopped onion
- 1 cup [250 mL] finely chopped celery
- 1/4 cup [35 g] flour
- 1/4 cup [60 mL] water
- Salt and pepper
- 1 [1-pound / 454-g] spaghetti pasta noodles
- 2 cups [500 mL] grated Old Cheddar cheese
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- Into a casserole, completely cover chicken with water; sprinkle with salt.
- Simmer, covered for 2 hours, until tender.
- Cool, reserving both, chicken and broth separately.
- Skin, bone, then cut chicken meat into bite-size pieces.
- Strain and then bring chicken broth back to a boil; boil until reduced to 2 cups [500 mL].
- Add tomatoes and chopped sweet green peppers, onion and celery.
- Tighly cover; simmer for 30 minutes.
- Mix together flour and 1/4 cup [60 mL] water into a smooth paste.
- Slowly mix flour mixture into casserole, stirring.
- Boil for 1 minute.
- Salt and pepper, to taste.
- Preheat oven to 350°F [180°C].
- Grease a 13 x 9 x 2-inch [33 x 23 x 5-cm] baking dish.
- Boil spaghetti noodles into salted boiling water, until 'al dente'; drain.
- Mix together tomato sauce, chicken bites and half of grated Old Cheddar cheese.
- Pour into a baking dish.
- Sprinkle all over with remaining grated cheese.
- Bake into preheated oven, for 1 hour.
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