Chicken spaghetti #2
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Chicken |
| 2 | Ribs celery w/tops; chopped | |
| 3 | larges | Onions; chopped |
| 1 | Carrot; chopped | |
| 2 | tablespoons | Chicken bouillon |
| 1 | tablespoon | Whole black pepper |
| ¼ | Lemon; quartered | |
| 3 | pounds | Pasteurized proc. cheese |
| 1 | can | (no. 2) English peas |
| 1 | can | (large) mushrooms |
| 2 | larges | Bell peppers |
| 1 | can | Tomatoes w/green chiles |
| 1½ | Stick butter or margarine | |
| 2 | tablespoons | Worcestershire |
| 1 | pounds | Thin spaghetti |
| Salt; pepper, toasted almonds | ||
Directions
Boil chicken until tender with water to cover with celery, 1 onion, carrot, bouillon, black pepper & lemon. Drain broth & save 3 quarts of the broth.
Cut chicken into bite-size pieces. Cook spaghetti in the 3 qts broth. Pour off 2 cups broth & reserve. Melt butter & cook remaining onions & bell pepper until soft, but not brown. Add cheese to spaghetti & broth while it can still be melted, & add all other ingredients, except almonds. Pour into casseroles & top with almonds. Bake at 350 until bubbly & slightly browned.
If necessary cover with foil. This will make quite a lot (about 4 casseroles!)
MRS. JAMES P. BAKER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .