Chicken Spaghetti

Ingredients

• 2 fresh whole chickens
• 1/4 cup oil
• 2 large onions, chopped
• 1/2 bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1 (10-oz.) can chicken broth
• 1 (15-oz.) can tomato sauce
• 1 (10-oz.) can Ro-tel tomatoes
• 1 (15-oz.) can whole tomatoes
• 1/2 cup roux
• 3 tsps. Season-All
• 2 tsps. onion powder
• 2 tsps. garlic powder
• 3 tsps. salt
• 1 1/2 lbs. spaghetti

Directions

1. Wash and cut up chickens.

2. Heat oil in large roasting pot and brown chickens.

3. Add onions, bell pepper, celery, garlic and parsley and cook until vegetables are translucent.

4. Add chicken broth, tomato sauce, Ro-tel and whole tomatoes.

5. Spoon in roux and add seasonings. Cook on low about 35 minutes, until chicken is tender.

6. Cook spaghetti and drain. Put spaghetti on top of chicken and sauce and stir together.

Serves 15 to 20. Recipe is from Sammy Charlet. You can also use rabbit, squirrel or venison in this recipe.

Sammy Charlet – Prairieville, La
as printed in the Advocate – Baton Rouge, La