Alabama Chicken Spaghetti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped |
1 (12-ounce) can tomato paste |
1 (6-ounce) can sliced mushrooms, undrained |
4 cups cubed cooked chicken |
2 cups water |
1 1/4 cups chopped celery |
1/4 cup worcestershire sauce |
5 small onions, chopped |
4 cloves garlic, minced |
3 medium-size green peppers, chopped |
3 bay leaves |
2 teaspoons paprika |
1/2 teaspoon rubbed sage |
1/4 teaspoon pepper |
1/8 teaspoon red pepper |
1/8 teaspoon ground ginger |
hot cooked spaghetti |
Directions:
1. Combine all ingredients except spaghetti in a large Dutch oven; cover and simmer 2 hours. Uncover and simmer 2 additional hours, stirring occasionally. Discard bay leaves. Serve sauce over spaghetti.
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