| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 8 | Chicken breasts | |
| 1/4 | c | Chopped onion |
| 2 | Ribs celery; chopped | |
| 1 | Carrot; sliced | |
| 1 | Stick butter | |
| 1 | Green pepper; chopped | |
| 3 | tb | Flour |
| 1 | c | Milk |
| 6 | oz | Cheddar cheese; grated |
| 1 | cn | (4-oz) pimiento; chopped |
| 1 | cn | (10.75-oz) cream of mushroom soup |
| 1 | cn | (4-oz) mushrooms; sliced |
| 1 | ts | Soy sauce |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | ts | Garlic powder |
| 4 | oz | Spaghetti; cooked |
| Grated cheese |
INSTRUCTIONS
Boil chicken with onion, celery and carrot until tender. Reserve vegetables. Chop chicken (you should have 4 cups). Saute pepper in butter in large skillet. Mix in flour until smooth; add milk and cook until thick. Add cheese until melted. Cut off heat. Add pimiento, soup, mushrooms, chicken and reserved vegetables. Add soy sauce and season- ings, then spaghetti. Turn into 2-quart casserole. Top with grated cheese. Bake at 350 uncovered for 45 minutes. Let stand for 10 minutes before serving. MRS FLORA BELLE ANDERSON MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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