Yield: 24 Servings
Measure | Ingredient |
---|---|
6 pounds | Chicken |
2 \N | Ribs celery w/tops; chopped |
3 larges | Onions; chopped |
1 \N | Carrot; chopped |
2 tablespoons | Chicken bouillon |
1 tablespoon | Whole black pepper |
¼ \N | 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 \N | Stick butter or margarine |
2 tablespoons | Worcestershire |
1 pounds | Thin spaghetti |
\N \N | Salt; pepper, toasted almonds |
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, .