Chicken Spaghetti

Farmerville #207, OES

(200-225 generous servings)

  • 20 large hens (4 – 5 lb.)  cooked and boned
  • Broth from cooked hens.  (Will not take it all)
  • 8 lbs chopped onions
  • 1 – 1 1/2 packages chopped garlic (fresh is better)
  • 2 bunches chopped celery
  • 1 dz chopped bell peppers
  • 6 large cans tomatoes
  • 28 cans tomato paste
  • 16 large cans mushrooms, stems & pieces
  • 12 cans small English peas, drained
  • Salt, Black & Red pepper to taste
  • Hot Sauce to taste

Simmer slowly about 1 hour.  This will take 4 large containers.  Take care not to stick or scorch.

Add – 28 long packages thin spaghetti, cooked, rinsed and drained. (cook in some of the broth)

Simmer few minutes longer on low heat.

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