Chicken and spaghetti i
8 servings
Ingredients
| Quantity | 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 |
Directions
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.