Title: Chicken Spaghetti #2
Categories: Poultry
Yield: 24 Servings

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

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 , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.