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join:2001-10-04
De Queen, AR
 ·Windstream
| said by EGeezer  :Recipe ... want ... recipe ... 
SAUCE
1. 1 large can tomato juice 2. 2 Med. cans diced Italian tomatoes
3. 2 med. cans rotel 4. 1 med cans tomato puree
5. Chili powder *TT 6. Tabasco *TT
7. Habaneras *TT 8. Sliced black olives *TT
9. Large chopped onion 10. Cumin *TT
11. Crushed red peppers *TT 12. Garlic powder *TT
13. 2 10oz cans cream of chicken soup 14. 6 Oz. Sliced Mushrooms
Set aside1 Large package shredded cheese of your choice
I use the pre mixed Mexican cheese
CHICKEN
I use 6 to 8 boneless chicken breast (depending on size)
2 or three packages Taco mix
PREPERATION
Rinse and skin chicken dredge chicken breast in the taco mix (do not use milk and egg to dredge with just the damp rinsed chicken and place in large rectangular cake pan and ¼ cup water and cover with foil. Bake in oven at 350 for one hour. Check on this after 45 min. depending on oven.
While chicken is baking, set onions aside, mix all other sauce ingredients in large sauce pan and simmer over low heat until it starts to thicken remove from heat and let cool.
Remove chicken from oven and let cool. Shred to your liking and place in cool sauce. Cover & place in refrigerator over night.
The next day pre heat oven to 350, remove sauce from refrigerator and let stand, sauté onions drain and place in sauce reheat on low. Cook 2 lbs. Spaghetti as you normally do. In baking pan spoon in sauce to just cover bottom, layer in some spaghetti, layer in sauce & chicken mix, cover with cheese. Repeat until pan is full cover with foil and bake for 30 minutes or until cheese is melted.
ENJOY
Usually makes 2-8 ½ x 11 cake pans. |
