| | Chicken Spaghetti
1 whole chicken, plus 4 chicken breasts
1 cup of chopped celery
1 cup of chopped green pepper
1 20-ounce can of tomatoes, drained
1 can of cream of mushroom soup
1 small can of chopped mushrooms
1/2 cup of chopped Spanish olives
1 box of thin spaghetti
1 pound of sharp cheese, grated
Stew chickens and remove from bones. Reserve 1 1/2 cups of broth; add celery, green pepper, tomatoes, mushroom soup, mushrooms, and olives to the broth. Bring to a boil; reduce heat and simmer for 45 minutes. Add chicken and cook for 5 minutes more. Cook spaghetti according to package directions, breaking into small pieces before cooking. Add spaghetti to chicken mixture and simmer for 5 minutes. This may now be refrigerated 4 or 5 days. Just before serving, put a layer of chicken spaghetti and a layer of grated cheese in a casserole. Repeat layering until ingredients are used. Bake at 350ºF. for 30 to 40 minutes. Serves 10. |
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