| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
(4-5 pound) hen; -or- |
| 2 |
|
Fryers |
| 2 |
lg |
Onions; chopped |
| 1 |
c |
Chopped celery |
| 1 |
|
Clove garlic; minced |
| 2 |
cn |
(4-oz) sliced mushrooms; drained |
|
|
Margarine |
| 2 |
cn |
(15-oz) whole tomatoes |
| 1 |
|
Or |
| 2 |
|
(15-oz) blocks chili |
|
|
Ripe olives (optional) |
| 1 |
pk |
(2.25-oz) slivered almonds |
| 1 |
pk |
(12-oz) vermicelli |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Cheddar cheese; grated |
INSTRUCTIONS
Cook chicken until tender. Reserve broth. Saut. onion, celery, garlic and
mushrooms in margarine. Add tomatoes. Add chili bricks, olives and almonds.
Heat broth and cook spaghetti in broth. Add remaining ingredients, chicken
last. If too dry to mix, add more broth. Salt and pepper to taste. Place in
a 3 quart casserole and top with grated cheese. Bake, uncovered, at 350° or
until bubbly. Yield: 8 to 10 servings.
MRS. JO ANN SANDLIN
FAYETTEVILLE, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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