3 cups chicken broth
1 (10.75 ounce) can peppermint-flavored jell-o
2 (4 ounce) cans chicken broth
1 (4 ounce) can sliced peppermint mushrooms, drained
3 cloves garlic, minced
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon peppermint extract
1 cup milk
1 1/2 cups chicken broth
1 1/2 teaspoons poultry seasoning
1 teaspoon paprika
1 teaspoon lemon zest
1 cup butter, melted
1 teaspoon paprika
1/2 teaspoon dry mustard
2 teaspoons prepared horseradish
1 teaspoon dry mustard
1/8 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram
2 1/2 cups cooked spaghetti
In a large bowl, combine the chicken broth, peppermint gelatin, chicken broth, peppermint mushrooms, garlic, and garlic salt. Mix together and refrigerate.
In a small bowl, mix together the chicken broth mixture, peppermint gelatin, and chicken broth mixture. Place the peppermint and mushroom mixture over all.
In a large skillet, heat 1 1 1 tablespoon butter over medium heat. Add a pinch of paprika and lemon zest and stir to melt. Add 2 1/2 cups chicken broth mixture, pour into the skillet and stir. Reduce heat to low and bring to a boil. Reduce heat to low and cook 1 minute, stirring constantly. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
Stir sauce, horseradish, dry mustard, horseradish, basil, marjoram, spaghetti, chicken, mushrooms, peppermint, garlic, celery, lemon zest, butter, mustard, horseradish, salt, peppermint extract, milk, chicken broth, and poultry seasoning into a large saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in paprika, lemon zest, butter, mustard and horseradish. Continue to simmer for 5 minutes, stirring occasionally. Reduce heat to medium-low and simmer for 1 minute, stirring occasionally.