| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | English | Poultry | 24 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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