Chicken Spaghetti for large group
Instructions:
- 2 fryers or 4 to 5 pounds chicken pieces
- 3 ribs celery, diced
- 1 green pepper, diced
- 2 onions, diced
- 2 cloves garlic, crushed
- 1 can (4 ounces) mushroom stems and pieces
- 1 package spaghetti, broken
- 1 large can tomatoes, chopped
- 2 tablespoons chopped ripe olives
- 1 can condensed cream of mushroom soup
- 1 teaspoon salt
- ¼ to ½ teaspoon pepper (to taste)
- ¼ teaspoon paprika
- several dashes of Worcestershire sauce
- 1 pound Velveeta cheese, grated
- Simmer chicken until tender in well-seasoned water.
- Remove chicken and broth.
- Measure one quart broth back into pan and add celery, green pepper, onions, garlic, and mushrooms.
- Cook for ten minutes over medium heat, then add spaghetti and cook until spaghetti is done.
- Add tomatoes, olives, soup, salt, pepper, and paprika. Bone and dice chicken.
- Add Worcestershire sauce and cheese to boned chicken, then add to spaghetti mixture and toss together. Serves twelve.