Dixie chickagetti
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Oil or margarine | ||
| 1 | small | Jar of pimentos (4 oz.) |
| ⅓ | cup | Onion; chopped |
| 1 | tablespoon | Salt |
| ⅓ | cup | Pepper, green; diced |
| 1 | pounds | Spaghetti |
| 2 | cups | Celery; sliced |
| 1 | cup | Black olives; sliced |
| 2 | cups | Chicken, cooked; chopped |
| 2 | cups | Cheddar cheese; grated |
| 2 | cups | Chicken broth |
Directions
Heat small amt. of oil/margarine in large saucepan. Saute vegetables until a little less crisp. Stir in chicken, broth and pimento, and heat to boiling. Add salt. Break spaghetti into small pcs. and add to broth. Boil pasta until done, abt. 10 min. Add more water or broth if necessary. Pour mixture into casserole dish and sprinkle olives over. Sprinkle cheddar cheese over all. Cover with foil.
bake at 350 F. for 30 min.
Source--Granny's Beverly Hillbillies Cookbook Submitted By BILL SPALDING On 04-26-95