Chicken spaghetti #2

24 Servings

Ingredients

Quantity Ingredient
6 pounds Chicken
2 Ribs celery w/tops; chopped
3 larges Onions; chopped
1 Carrot; chopped
2 tablespoons Chicken bouillon
1 tablespoon Whole black pepper
¼ Lemon; quartered
3 pounds Pasteurized proc. cheese
1 can (no. 2) English peas
1 can (large) mushrooms
2 larges Bell peppers
1 can Tomatoes w/green chiles
1½ Stick butter or margarine
2 tablespoons Worcestershire
1 pounds 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

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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