Chicken Spaghetti

Mrs. Cascille C. Roberson
Arcadia, La.  OES 

  • 1 (5lb) hen, cooked, removed from broth, deboned & cut into bite size pieces
  • 1 lb spaghetti, cooked in the broth till tender

In 1 stick oleo, saute:

  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped onions

Saute just till transparent (do not brown). Then stir in:

  • 1 can Cream of Celery soup
  • 2 cans Cream of Mushroom
  • 1 large can mushrooms, stems and pieces
  • 1 cup sliced stuffed olives

Mix soup mixture & the chicken with cooked spaghetti. Season with salt and pepper to taste.

Serves 12 generously.


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