Lake Village Chicken Spaghetti
- 1 Hen
- 1 c Chopped green pepper
- 1 c Chopped celery
- 1 lg Onion; chopped
- 1 Stick margarine
- 1 cn (16-oz) tomatoes
- 1 cn (10.75-oz) cream of mushroom
- -soup
- 2 1/2 tb Lemon juice
- 2 tb Worcestershire sauce
- 2 ts Chili powder
- 1 Bay leaf
- 1 ts Paprika
- 1/2 ts Garlic salt
- 1 ts Salt
- 1/2 ts Black pepper
- 1 cn (4-oz) mushrooms; undrained
- 1 pt Chicken broth
- 1/4 c Sliced black olives
- 1/4 c Sliced pimiento
- 1/4 c Sliced almonds
- 4 oz Spaghetti (or more if
- -desired); cooked
- Sharp Cheddar cheese; grated
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, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
