Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 1 (about 3 1/2 lb.) chicken, quartered; 6 c. water; 6 peppercorns; 2 bay leaves; 8 oz. thin spaghetti, cooked until barely tender and drained; 1 (10 oz.) can condensed cream of mushroom soup; 1 (4 oz.) jar pimentos, drained and sliced; 1 c. diced celery; 1/2 tsp. salt; 1/4 tsp. pepper

10 ingredients

10 steps

Ingredients

1 (about 3 1/2 lb.) chicken, quartered
6 c. water
6 peppercorns
2 bay leaves
8 oz. thin spaghetti, cooked until barely tender and drained
1 (10 oz.) can condensed cream of mushroom soup
1 (4 oz.) jar pimentos, drained and sliced
1 c. diced celery
1/2 tsp. salt
1/4 tsp. pepper

Directions

1

In a large pot, combine chicken, water, peppercorns and bay leaves.
2

Bring to a boil.
3

Reduce heat, cover and simmer 45 minutes or until chicken is tender.
4

Skin and bone the chicken and cut it into large dices.
5

There should be about 4 cups.
6

Skim the fat from the broth, remove and discard the bay leaves and peppercorns and measure 4 cups broth.
7

Reserve remaining broth for another use.
8

Combine the broth with remaining ingredients and chicken and turn into a greased 2 1/2-quart round casserole.
9

Bake the casserole in a 350° oven for about 1 1/4 hours or until the broth has mostly been absorbed.
10

Serves 6.