Chef John Folse: Baked chicken and spaghetti

Updated: Apr. 25, 2018 at 11:18 AM CDT
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(WVUE) - It would be interesting if someone were able to identify the number of dishes created in Cajun and Creole cuisine featuring chicken. Of course, this would be an impossible task. However, we do know that each of the seven Creole nations, as well as the Cajuns, featured chicken recipes in their repertoire that are too numerous to count.

Prep Time: 1 Hour 45 Minutes

Yields: 6 Servings


1 (3-pound) fryer chicken

2 cups diced onions, divided

2 cups diced celery, divided

1 bay leaf

salt and cayenne pepper to taste

¼ pound butter

2 tbsps flour

1 (14-ounce) can crushed tomatoes

1 cup sliced mushrooms

3½ cups reserved chicken stock, divided

1 (12-ounce) package spaghetti

1 cup grated Cheddar cheese


Preheat oven to 350°F. Cut fryer into 8 serving pieces. Place chicken in a large pot over medium-high heat with enough water to cover by 2 inches. Add 1 cup onions, 1 cup celery and bay leaf. Season water with salt and cayenne pepper. Bring to a rolling boil, reduce to simmer and cook 45 minutes or until chicken is tender. Strain and reserve chicken stock, discard vegetables and bay leaf. Cool and bone chicken. Reserve meat and discard bones. In a cast iron Dutch oven, melt butter over medium-high heat. Whisk in flour and stir until a white roux is achieved. Add remaining onions and celery. Sauté 3–5 minutes or until vegetables are wilted. Stir in tomatoes, mushrooms and 3 cups reserved chicken stock. Bring to a rolling boil, reduce to simmer and cook 5–10 minutes. Prepare spaghetti according to package directions. Drain and set aside. In an ovenproof casserole dish, layer spaghetti, chicken, sauce and cheese. Continue layering until all ingredients are used. Add a few spoonfuls of chicken stock and bake 20–30 minutes. Additional stock may be added if sauce becomes too thick.