| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | Stewing chicken | |
| 3 | tb | Butter or margarine |
| 6 | Celery ribs; chopped | |
| 2 | Onions; chopped | |
| 3 | tb | Flour |
| 1 | c | Milk |
| 1/2 | lb | Sharp Cheddar cheese; grated |
| 1 | pt | Chicken broth |
| 1 | tb | Worcestershire sauce |
| Salt and pepper to taste | ||
| 1/2 | lb | Uncooked spaghetti |
| 1 | Jar (small) stuffed olives; chopped or sliced |
INSTRUCTIONS
Cook chicken in water until tender. Remove from bones and cut in large pieces. Reserve broth. Melt butter. Saute celery and onions until tender. Add flour and stir to form a smooth paste. Gradually add milk. Stir until thickened. Add cheese. Stir until melted. Add chicken broth and seasonings. Cook spaghetti in water for 3 minutes. Drain. Add to broth mixture and let stand for 1 hour. Mix in chicken and olives. Pour into a 9"x13" baking pan. Bake at 350 degrees for 30 minutes. Posted to Bakery-Shoppe Digest V1 #208 by [email protected] (Vergie A Ewing) on Aug 29, 1997
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