Chicken & spaghetti~ iii

Yield: 6 Servings

Measure Ingredient
1 each Large hen
1 cup Celery, diced
Garlic as desired
1 large Onion, chopped
1 pounds Grated cheese
2 cans Whole tomatoes, #2 cn.
2 eaches Med. bell peppers, chopped
1 large Can mushrooms, diced
1 pack Spaghetti

Cook hen in water until tender. Remove and debone. Skim fat from broth to use in sauce. Combine fat, tomatoes, celery, bell pepper, onion, mushrooms and garlic. Simmer abt. 3 hrs., adding broth as needed. Cook spaghetti in remaining broth, adding a little water if necessary. Add a couple of bouillon cubes to boost flavor, if desired. Drain.

In 3 to 5 qt. casserole dish layer spaghetti, chicken, sauce and cheese. Put last layer of cheese on just before serving.

Yield: 6 to 8 generous servings.

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