Thumbing through Mom’s recipe box, I saw this recipe, which
would be a great way for your leftover turkey.
The recipe is typed (remember typewriters?) on a small piece
of paper, on both sides and the sheet is yellowed and sort of messy by now. She usually wrote the name of who she
received the recipe from somewhere on the recipe, but not this one, so the
source is a mystery.
This is very good, and is actually easy to make, not as time
consuming or bewildering, as it may seem.
I didn’t stray far from the original recipe, just used less meat,
spaghetti and cheese, since the original makes 8 or more servings. Once baked ~ there you have it ~ a
delicious tasty comforting meal for a chilly winter night! It could even be made ahead a day…
Give it a go for your leftover Thanksgiving turkey ~ it’s
delicious!
This is Mom's original
recipe:
Chicketti
Ingredients:
1- 4# to 5# chicken
2 cans consommé
1 can cream of mushroom soup
½ cup chopped onion
¼ cup chopped pepper (green)
¾ cup finely cut celery
¾ teaspoon paprika
½ cup chopped pimento
4 cups uncooked spaghetti, broken into thirds
1¼ cut up ripe olives
2 cups grated cheese (I use cheddar)
Method:
Cook chicken, add salt, pepper and 3 cups water.
Cover and cook on high heat until steam appears then turn to
low and simmer until tender, about 2 hours.
Cool, then remove meat from bones, cut in good sized pieces.
Stir in chicken, consommé, and mushroom soup, measure and
add water to make 6 ups, return to kettle, heat to boiling.
Sauté onion, green pepper and celery in heated shortening;
sprinkle with paprika and then add this and pimento to chicken mixture.
Then add spaghetti.
Cook on high until steaming, then on low until spaghetti is tender,
about 39 minutes.
If serving, immediately, fold in olives and 1 cup of
cheese.
Serve on large platter sprinkled with rest of cheese.
If made the day before, reheat then fold in olives and 1 cup
of cheese.
Serves 8 to 10.
This is my version for 4 to
6 servings:
Chicketti
Ingredients:
2 boneless skinless chicken breasts (2 cups cooked)
6 cups water or more
1 teaspoon salt
½ teaspoon pepper
2 cups uncooked spaghetti, broken into thirds or
fourths
½ cup chopped onion
¼ cup chopped pepper (green)
¾ cup finely cut celery
1 (10 ounces) can sliced mushrooms
1 cup chicken broth
1 can cream of mushroom soup
1 teaspoon paprika
1 teaspoon seasoned pepper
½ cup chopped pimento
1¼ cups black olives, sliced into thirds
1½ cups grated Cheddar cheese, divided
Method:
Preheat oven to 350 degrees.
In a large pan, cover chicken with water, add S&P, bring
to a boil, reduce heat to simmer and cook until tender, about 20 minutes.
Remove chicken from pan; set aside 1 cup broth for later use
and use remainder of broth for cooking spaghetti.
Cut chicken into bite-size pieces when cool enough to
handle.
Bring broth; adding water, if needed, to a boil.
Cook spaghetti until al dente, about 3 minutes; drain well.
Meanwhile, in large skillet, sauté onion, pepper, celery and
mushrooms until tender.
Blend in reserved broth and soup.
Add spaghetti and stir.
Season with paprika and pepper.
Add olives, 1 cup cheese and combine.
Add chicken to spaghetti mixture and toss lightly.
Transfer mixture to a 2-quart baking dish.
Scatter remaining ½ cup cheese over top.
Bake for about 45 minutes, until heated through and cheese
melts.
4-6 servings
ENJOY!
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