This is a great recipe that my Mom-In-Law has had in her family for a hundred years…give or take a year. It’s pronounced Hen-ett-E…I suppose that’s because they used a poor unlucky hen to make it!It’s been a comfort food in The Husband’s family for as long as I’ve been around.
We always make it with the leftover turkey from Thanksgiving but also I make it one other time in the dead of winter and double the recipe and freeze it. This freezes perfectly, it’s a go-to comfort food for a cold winter’s day or when someone is under the weather.
I made this last week for my one and only son’s birthday dinner. I doubled it and sent some to my mom-in-law to freeze.
* 4 Chicken Breasts – cooked and chopped small-or 3 (plus) cups of leftover turkey-chopped
* 1lb . Spaghetti, broken and cooked
* 1/2 stick butter
* 1 cup chopped onion
* 1 cup chopped celery
*1 lg. jar mushrooms
* 2 cans cream of mushroom soup
* salt & pepper to taste
* 12 drops of Tobassco sauce
* 3 tablespoons Worcestershire sauce
* 1 small jar pimentos
*1 and 1/2 soup cans milk
* 2 cups sharp cheddar cheese
Brown onions and celery in butter. Add salt, pepper, drained pimento, mushrooms, soup, milk. Simmer for a few minutes.
Add Chicken and cooked spaghetti. Mix well and put into a 9×13
Top with Sharp Cheddar Cheese
Cook about 40 minutes at 350* or until bubbly ~
The picture above is before it’s cooked…we got so excited when it came out of the oven I forgot to snap a picture!
And like I said…double it and you’ll be so happy one day when you don’t feel well, it truly is comfort food Peeps!
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