Lake village chicken spaghetti
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Hen | |
| 1 | cup | Chopped green pepper |
| 1 | cup | Chopped celery |
| 1 | large | Onion; chopped |
| 1 | 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 | 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 |
| Sharp Cheddar cheese; grated | ||
Directions
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.
MRS. GAITHER C. JOHNSTON
HOT SPRINGS, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .