• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

Chicken Spaghetti #2

  • Recipe Submitted by on

Category: Poultry

 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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?