Recipe - Chicken Chili Spaghetti

1 (45 pound) hen; or
2 Fryers
2 lg Onions; chopped
1 cup Chopped celery
1 Clove garlic; minced
2 cn (4oz) cut or sliced up mushrooms;
drained
Margarine
2 cn (15oz) whole tomatoes
1 Or
2 (15oz) blocks chili
Ripe olives (optional)
1 pack (2.25oz) slivered almonds
1 pack (12oz) vermicelli
Salt to taste
Pepper to taste
Cheddar cheese; grated

Cook chicken until tender. Reserve broth. Saut‚ onion, celery, garlic and
mushrooms in margarine. Add tomatoes. Add chili bricks, olives and almonds.
Heat broth and cook spaghetti in broth. Add remaining ingredients, chicken
last. If too dry to mix, add more broth. Salt and pepper to taste. Place in
a 3 quart casserole and top with grated cheese. Bake, uncovered, at 350ø or
until bubbly. Yield: 8 to 10 servings.

MRS. JO ANN SANDLIN

FAYETTEVILLE, AR

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.