Mrs. Sallie M. Newby
- 1 (4-5 lb) chicken, cooked in salted water till is tender & easy to bone; cut in fair size pieces.
- 1/2 lb uncooked spaghetti, cooked in stock; drain.
Sauté in a little grease, then add to spaghetti:
- 1 green pepper, diced
- 1 onion, diced
- 1 can mushrooms and juice
Make cream sauce of:
- 1 quart sweet milk
- 1/2 lb butter
- 2/3 cups flour
Melt 1/2 lb sharp cheese in sauce (or use 1/4 lb each Old English and American cheeses).
Mix chicken, spaghetti and sauce and bake in casserole for 30 minutes at 350°.