Lake village chicken spaghetti

Yield: 10 Servings

Measure Ingredient
1 \N Hen
1 cup Chopped green pepper
1 cup Chopped celery
1 large Onion; chopped
1 \N Stick margarine
1 can (16-oz) tomatoes
1 can (10.75-oz) cream of mushroom soup
2½ tablespoon Lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Chili powder
1 \N Bay leaf
1 teaspoon Paprika
½ teaspoon Garlic salt
1 teaspoon Salt
½ teaspoon Black pepper
1 can (4-oz) mushrooms; undrained
1 pint Chicken broth
¼ cup Sliced black olives
¼ cup Sliced pimiento
¼ cup Sliced almonds
4 ounces Spaghetti (or more if desired); cooked
\N \N Sharp Cheddar cheese; grated

Cook hen and reserve broth. Saut‚ green pepper, celery and onion in margarine. Add next 10 ingredients and stir. Add the juice from the can of mushrooms and 1 pint of chicken broth. (Add water if there is not enough broth.) Cook for 45 minutes. Add mushrooms, olives, pimientos, almonds and cut up chicken. Stir into cooked spaghetti and place in a 3 quart casserole. Cover with grated cheese. Bake, covered, at 350ø for 30 minutes or until bubbly. Yield: 10 to

12 servings.



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

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