Chicken Spaghetti with Beer
- Cooked Spaghetti, 12 oz.
- Butter, 1 tbsp.
- Bacon Drippings, 2 tbsp.
- Onions, 1 cup (chopped)
- Celery, 1 cup (chopped)
- Green Bell Peppers, 1 cup (chopped)
- Mushrooms, 6 oz. (sliced)
- Garlic Cloves, 3 (minced)
- Chili Powder, 2 tsp.
- Flour, 1 tbsp.
- Beer, 1 pint
- Tomatoes, 15 oz. (diced)
- Chili Sauce, ¼ cup
- Half and half, ¾ cup
- Parsley, 2 tbsp. (minced)
- Cooked Chicken, 4 cups (cut into chunks)
- Pimiento, 2 oz. (cooked and drained)
- Cheddar Cheese, 2 cups (shredded)
- Preheat the oven to about 350° F and grease a large baking dish.
- In a small bowl, toss the butter and spaghetti together, and then keep it aside.
- Next, warm the drippings of bacon in a small skillet over a medium flame and cook the celery, mushrooms, onions, bell peppers, garlic along with Worcestershire sauce, and chili powder, until the vegetables become tender.
- If the mixture starts getting dry, make sure you cover the skillet. Sprinkle the flour while stirring it. Mix it well and add beer along with the chili sauce and tomatoes.
- Bring the whole mixture to a boil and then reduce the heat. Cook for another 30 minutes until the mixture thickens. Once this is done, remove the pan from the stove and stir in the parsley and half and half.
- Pour this sauce over the spaghetti and then toss well.
- Layer half the sauce and spaghetti mixture into the baking dish. Top each half with cheese, chicken, and olives. Then, add the next spaghetti layer and repeat the toppings. The casserole should then be covered and refrigerated overnight.
- Remove the casserole at least 30 minutes before you bake it. Bake the casserole for roughly 25 minutes, until all the cheese has melted and the sauce is bubbling over the edges.
- Bacon, 6 slices (diced)
- Chicken Legs, 3 - 3½ lbs.
- Onions, 4 (thinly sliced)
- Flour, 2 tbsp.
- Black Pepper, ½ tsp.
- Marjoram, ½ tsp. (ground)
- Thyme Leaf, ½ tsp.
- Sugar, 1 tsp.
- Salt, 1 tsp.
- Garlic Clove, 1 (minced)
- Beer, 12 oz.
- Cider Vinegar, 2 tbsp.
- In a large saucepan or a Dutch oven, fry the slices of bacon until they become crisp. Once done, remove the slices, place them on paper towels, and drain them out.
- Over a medium-sized flame, cook the chicken pieces along with the bacon drippings, until they turn brown. Once this is done place them on a platter.
- Cook the onions for about 5 minutes, until they become tender. Drain off any excess fat.
- Sprinkle the marjoram, thyme, flour, pepper, sugar, garlic, and salt. Stir in the room temperature beer.
- Cook this mixture over a medium flame and keep stirring until the mixture becomes bubbly and thick.
- Once this is done, stir in the cider vinegar and put the chicken back in the pot.
- Sprinkle this with bacon and cover the dish. Bake the dish for about 55-65 minutes until the meat becomes tender.
- Chicken Breasts, 6 (boneless)
- Beer, 1 pint
- Chili Sauce, 1 cup
- Potatoes, 6 (peeled and cut into chunks)
- Celery, 2 ribs (sliced)
- Carrots, 4 (peeled and sliced)
- Onion, 1 (sliced)
- Flour, ¼ cup (mixed with cold water to make a paste)
- Parsley, for garnish (chopped)
- Mix all these ingredients together, except the flour, and put them in a cooker.
- Cover the cooker and cook on low heat for about 7 hours, until the meat gets well cooked, but remains slightly moist.
- Add the flour and water paste to this sauce during the last half an hour.
- Keep cooking until the sauce thickens.
- Arrange the meat and vegetable on a large platter and serve the sauce separately.
- Garnish the dish with parsley.