Recipe - Lake Village Chicken Spaghetti

1 Hen
1 cup Chopped green pepper
1 cup Chopped celery
1 lg Onion; chopped
1 Stick margarine
1 cn (16oz) tomatoes
1 cn (10.75oz) cream of mushroom
soup
2 One half tablespoon Lemon juice
2 tablespoon Worcestershire sauce
2 teaspoon Chili powder
1 Bay leaf
1 teaspoon Paprika
One half teaspoon Garlic salt
1 teaspoon Salt
One half teaspoon Black pepper
1 cn (4oz) mushrooms; undrained
1 pt Chicken broth
One fourth cup Sliced black olives
One fourth cup Sliced pimiento
One fourth cup Sliced almonds
4 ounce Spaghetti (or more if
desired); cooked
Sharp Cheddar cheese; grated

Cook hen and reserve broth. Saut‚ green pepper, celery and onion in
margarine. Add next 10 ingredients and stir. Add the juice from the can of
mushrooms and 1 pint of chicken broth. (Add water if there is not enough
broth.) Cook for 45 minutes. Add mushrooms, olives, pimientos, almonds and
cut up chicken. Stir into cooked spaghetti and place in a 3 quart
casserole. Cover with grated cheese. Bake, covered, at 350ø for 30 minutes
or until bubbly. Yield: 10 to
12 servings.

MRS. GAITHER C. JOHNSTON

HOT SPRINGS, 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.