Chicken chili spaghetti
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (4-5 pound) hen; -or- | |
| 2 | Fryers | |
| 2 | larges | Onions; chopped |
| 1 | cup | Chopped celery |
| 1 | Clove garlic; minced | |
| 2 | cans | (4-oz) sliced mushrooms; drained |
| Margarine | ||
| 2 | cans | (15-oz) whole tomatoes |
| 1 | Or | |
| 2 | (15-oz) blocks chili | |
| Ripe olives (optional) | ||
| 1 | pack | (2.25-oz) slivered almonds |
| 1 | pack | (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, .