Calypso casserole

• 1 stick finely chopped chive
• 1 sprig fine thyme
• 1/2 sweet pepper cubed
• 1 christophene
• 1 stick celery finely chopped
• 3 red primento cubed
• 1 tomato cubed
• 2 carrots grated
• 1 head patchoi chopped small/medium cube
• 1 cup boneless chicken breast cubed
• 1 egg beaten
• 1 pack spaghetti
• 1 tbsp cooking and table margarine each
• 1 ricotta cheese
• 1 mozzarella
• 4 dash italian seasoning
• 1 pinch salt
• 2 pinch black pepper

1. Season chicken cubes using salt, pepper and italian seasoning.
2. Then add beaten egg to it.
3. Put spaghetti to boil until it is Al dente.
4. Drain pour cold water on it to maintain firmness and set aside.
5. Pre-heat oven at 350
6. To prepare christophene you peel the skin, remove the core and then cut into cubes.
7. In the case of the fine thyme; remove the leaves and discard the stem.
8. Add all ingredients except the cheese in a bowl and mix well.
9. In a greased dish add a layer of spaghetti.
10. On top of that layer add veggie chicken mix.
11. Top off with ricotta and mozzarella.
12. Repeat step 5 till the top layer is spaghetti.
13. Cover it with the mozzarella cheese.
14. Place in oven and bake for 30-45 minutes.
15. Enjoy!

chive, thyme, sweet pepper, christophene, celery, tomato, carrots, cube, chicken, egg, pack spaghetti, margarine, ricotta cheese, mozzarella, italian seasoning, salt, black pepper

Taken from cookpad.com/us/recipes/359052-calypso-casserole (may not work)