1/2 cup hot water (120 degrees F/65 degrees C)
1 cup spaghetti sauce
1 medium onion, finely chopped
1/2 cup ketchup
1 1/2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon fresh lemon juice
1 (1 ounce) package dry onion soup mix
3 (8 ounce) cans marinated braunschweiger pasta
Fill crust with spaghetti sauce and marinate in refrigerator. Mix together hot water, spaghetti sauce, onion, ketchup, Worcestershire sauce, garlic powder, oregano, basil and lemon juice. Mix onion soup into crust.
Place in preheated oven for 2 hours.
Remove pan from oven. Add chicken mixture (with lemon juice) and mix together for 5 minutes or until chicken mixture is coated with chicken liquid. Transfer chicken mixture to chilled crust. Serve pasta over top.
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