Recipe - Easy Chicken Spaghetti

1 (4lb) hen (approximately 4
cups cubed chicken)
4 tablespoon Butter
One half cup Chopped celery
One half Green pepper; chopped
1 Onion; chopped
1 cn (4oz) mushrooms; cut or sliced up and
drained
2 cn (10.75oz) cream of mushroom
soup
1 cup Milk
One half pound Yellow cheese; grated
7 ounce Vermicelli; cooked
Salt to taste
Pepper to taste
Tabasco to taste

Boil hen in seasoned water until done. Cut into bitesized pieces. Saut‚
onion, celery and green pepper in butter. Mix soup with milk and add to
saut‚ed ingredients. Add mushrooms. Add cheese and stir until melted. Add
chicken, vermicelli, salt, pepper and Tabasco. Pour into a buttered 2 quart
casserole and bake, uncovered, for 35 minutes at 350ø. Yield: 6 to 8
servings.

ANN CASHION (MRS. TED)

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.