Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 1 (3 to 3 1/2 lb.) broiler fryer; 1 tsp. salt; 1 (12 oz.) pkg. spaghetti; 1 green pepper, chopped; 1 onion, chopped; 3/4 c. chopped celery; 2 Tbsp. butter or margarine, melted; 1 (10 3/4 oz.) can cream of mushroom soup, undiluted; 1 (8 1/2 oz.) can green peas, drained; 1 (8 oz.) pkg. process cheese spread, cut into 1/2-inch cubes; 1 (4 oz.) jar diced pimento, drained; 1 (2 1/4 oz.) can sliced ripe olives, drained; 1 Tbsp. chili powder; sliced ripe olives (optional); chopped fresh parsley (optional)

15 ingredients

4 steps

Ingredients

1 (3 to 3 1/2 lb.) broiler fryer
1 tsp. salt
1 (12 oz.) pkg. spaghetti
1 green pepper, chopped
1 onion, chopped
3/4 c. chopped celery
2 Tbsp. butter or margarine, melted
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (8 1/2 oz.) can green peas, drained
1 (8 oz.) pkg. process cheese spread, cut into 1/2-inch cubes
1 (4 oz.) jar diced pimento, drained
1 (2 1/4 oz.) can sliced ripe olives, drained
1 Tbsp. chili powder
sliced ripe olives (optional)
chopped fresh parsley (optional)

Directions

1

Place chicken and salt in a Dutch oven; cover with water. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender.
2

Remove chicken from broth and let cool.
3

Set aside 1/4 cup broth; reserve remaining broth for other uses.
4

Bone chicken and chop; set aside.