Side Pannel
Chicken Spaghetti #2
Ingredients List
- 6 lb Chicken
- 2 Ribs celery w/tops; chopped
- 3 lg Onions; chopped
- 1 Carrot; chopped
- 2 tb Chicken bouillon
- 1 tb Whole black pepper
- 1/4 Lemon; quartered
- 3 lb Pasteurized proc. cheese
- 1 cn (no. 2) English peas
- 1 cn (large) mushrooms
- 2 lg Bell peppers
- 1 cn Tomatoes w/green chiles
- 1 1/2 Stick butter or margarine
- 2 tb Worcestershire
- 1 lb 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
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
Tweet