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Baked Spaghetti with Parmesan Chicken
Karen Hawkins
Ingredients
Spaghetti:
3 pounds very thin or angel hair spaghetti
2 large containers cottage cheese
2 pounds sharp cheddar cheese, cut into thin slices
2 pounds thin sliced pepperoni
2 or 4 large cans stewed tomatoes, mashed
Salt, pepper, garlic powder, basil and oregano to taste
Tomato or V-8 juice, optional
Parmesan Chicken:
Chicken pieces (however many pounds needed, depending on number of people eating)
Seasoned breadcrumbs
Parmesan cheese
Milk
2 eggs
Directions
For spaghetti, bring a pot of water to boil. Add the spaghetti and cook until done. Drain, rinse under cool water, and allow to drain again. Place a layer of spaghetti into bottom of large roasting pan. Spread sliced pepperoni and cheddar cheese on spaghetti. Place tablespoon "globs" of cottage cheese next, then cover with some of the tomato. Place another layer of spaghetti, followed by pepperoni, cheddar cheese, cottage cheese and tomato. Add spices. Place a third layer of spaghetti, pepperoni, cheddar cheese (no cottage cheese on top layer) and top with remaining tomato. Bake in oven for one hour at 325 degrees F. Add tomato juice for moistness, if necessary, while cooking. Reheat leftovers in the microwave or better yet, fry in a saucer with butter.
For chicken, beat milk and eggs in a bowl. Place breadcrumbs and Parmesan cheese in a large baggie. Dip a couple chicken pieces in beaten milk and egg, then place in baggie with crumbs. Shake until chicken is thoroughly coated and then place on cooking sheet. When all chicken is coated and on cooking sheet, place in oven at the same time as the pan of spaghetti; cooking both for one hour at 325 degrees F.
Suggestions
Serve with a crisp salad for a complete meal.