Ingredients
2 ½ pounds cooked chicken or turkey meat
1 medium onion, chopped
3 ribs celery, chopped
1 medium bell pepper, chopped
2 tablespoons margarine
3 large eggs
2 tablespoons diced red pepper
2quarts water
1 ½ teaspoons salt
6 ounces spaghetti
6 ounces cheddar cheese
3 ounces swiss cheese
3 ounces provolone cheese
Byron’s seasoning-to taste
1 ½ quarts chicken gravy
4 ounces cheddar cheese
Instructions
1. Cut chicken into 1 ½ inch long, ¼ by ¼ inch shreds and place in bowl.
2. Sauté onions, celery bell peppers in oleo. Do not brown.
3. Mix together chicken, sautéed vegetables, hard boiled eggs, and cheeses.
4. Break spaghetti into 2 inch lengths and cook until tender.
5. Run cool water over pasta until the pasta is cool. Drain.
6. Add pasta to mixture.
7. Add gravy and place in baking dish. Top with the 4 ounces of cheddar cheese and bake for 30 minutes at 350 degrees F.
Makes 15 servings.
Lowfat Version: Sauté onions, celery and bell peppers in a nonstick skillet sprayed with cooking spray. Do not brown. Omit margarine. Substitute 4 ounces lowfat cheddar cheese for 6 ounces or regular Cheddar, 2 ounces lowfat Swiss for 3 ounces regular Swiss. Substitute 2 ounces lowfat Provolone or Cheddar for 4 ounces regular Provolone.
