Title: Chicken Spaghetti #3
Categories: Poultry
Yield: 8 Servings

1 Chicken; boiled
1/2 c Celery; chopped
1/2 c Bell pepper; chopped
1/2 c Onion; chopped
2 tb Oil or margarine
1 cn (large) tomato paste
1 cn Mushroom soup
4 c Chicken broth or more
1 pk Spaghetti
Salt & pepper to taste
Italian seasoning to taste
Parmesan cheese
Stuffed olives; optional

Saut‚ the onion, celery and bell pepper in oil or margarine. Add tomato
paste, mushroom soup and chicken broth. Season with salt, pepper and a bit
of Italian seasoning to taste. Simmer one or more hours. Lastly, add the
chicken that has been removed from the bone; add the stuffed olives and
mushrooms if you so desire. Cook the spaghetti in any broth that remains.
Serve chicken sauce over spaghetti at meal time with a good green salad and
French bread. Top the dish with Parmesan cheese.

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.