Yield: 8 Servings
|2 eaches||Med. size fryers|
|1 cup||Celery, chopped|
|½ cup||Pimiento, chopped|
|1 pack||Spaghetti (12 oz.)|
|1 cup||Bell pepper, chopped|
|1 cup||Onions, chopped|
|2 cans||Mushroom soup|
|3½ cup||Cheddar cheese, grated|
Boil fryers. Bone and cut up in sm. pcs. Save 1 qt. of broth; strain.
Add cut up bell pepper, onion and celery to strained broth. Cook until done. Add pimiento, soup and spaghetti. Cook in broth until done.
Spread 1 layer of spaghetti in bottom of casserole, next a layer of cheese and a layer of chicken. Repeat layers until mixture is used up.
Bake at 350 F. for abt. 25 min., or until hot & bubbly.