Yield: 8 servings
Measure | Ingredient |
---|---|
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.