| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Spaghetti Chicken Drumsticks

8 broiler-fryer chicken drumsticks
8 ounces fresh mushrooms, sliced
1 large onion, sliced
1 large clove garlic, minced
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1 can (16 ounces) tomatoes
1 can (15 ounces) tomato sauce
8 ounces thin spaghetti, cooked according to package directions

1. In 2-quart shallow baking dish, place sliced mushrooms in single layer. Separate sliced onion into rings and arrange over mushrooms. Place drumsticks on top of onion and sprinkle with minced garlic, salt, oregano and basil.
2. Drain juice from tomatoes and pour juice over chicken. Mash tomatoes with a fork or place in processor or blender container and process about 15 seconds; pour over drumsticks.
3. Pour canned tomato sauce over all, covering drumsticks well.
4. Place baking dish on a sided cookie sheet and bake in 400°F. oven about 1 hour or until fork can be inserted in chicken with ease.
5. Serve over cooked spaghetti.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.