Chicken chili spaghetti

8 Servings

Ingredients

QuantityIngredient
1(4-5 pound) hen; -or-
2Fryers
2largesOnions; chopped
1cupChopped celery
1Clove garlic; minced
2cans(4-oz) sliced mushrooms; drained
Margarine
2cans(15-oz) whole tomatoes
1Or
2(15-oz) blocks chili
Ripe olives (optional)
1pack(2.25-oz) slivered almonds
1pack(12-oz) vermicelli
Salt to taste
Pepper to taste
Cheddar cheese; grated

Directions

Cook chicken until tender. Reserve broth. Saut‚ onion, celery, garlic and mushrooms in margarine. Add tomatoes. Add chili bricks, olives and almonds.

Heat broth and cook spaghetti in broth. Add remaining ingredients, chicken last. If too dry to mix, add more broth. Salt and pepper to taste. Place in a 3 quart casserole and top with grated cheese. Bake, uncovered, at 350ø or until bubbly. Yield: 8 to 10 servings.

MRS. JO ANN SANDLIN

FAYETTEVILLE, AR

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .