Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 2 fryer hens; 2 large onions, chopped fine; 1 green pepper, chopped; 1/2 stick butter, melted; 1 (6 oz.) pkg. vermicelli; 2 Tbsp. chili powder; 2 Tbsp. chopped parsley; 1 small jar chopped pimiento, chopped fine; 1 small can mushrooms, drained; 2 cans cream of mushroom soup; 1/2 lb. Cheddar cheese, grated

11 ingredients

5 steps

Ingredients

2 fryer hens
2 large onions, chopped fine
1 green pepper, chopped
1/2 stick butter, melted
1 (6 oz.) pkg. vermicelli
2 Tbsp. chili powder
2 Tbsp. chopped parsley
1 small jar chopped pimiento, chopped fine
1 small can mushrooms, drained
2 cans cream of mushroom soup
1/2 lb. Cheddar cheese, grated

Directions

1

Boil chicken, debone and save chicken stock. In a skillet, saute onions, pepper and celery until tender in butter.
2

In another saucepan, boil vermicelli in chicken stock, following package directions.
3

Drain. In a large pan, combine chicken, sauteed onions, pepper and celery with vermicelli. Combine chili powder, parsley, pimento, soup and mushrooms.
4

Mix thoroughly. Cover and refrigerate 24 hours, if desired.
5

Place in a large buttered casserole. Sprinkle cheese on top. Bake at 350° for 1 hour. May be frozen.