GEORGIA CHICKEN SPAGHETTI

1 lg. fryer or baking chicken
1 lb. long spaghetti
1/2 clove garlic, crushed
1/2 (10 oz.) can tomato soup
1 (10 oz.) can mushroom soup
1 med. onion, chopped
1 green pepper, diced
1 (5 1/2 oz.) can mushrooms
1 (4 oz.) jar pimentos, sliced
1 c. frozen peas
1 1/2 c. chicken broth
1/4 c. butter
1 lb. Cheddar cheese, grated

Cover chicken with water, add garlic and salt and simmer until tender.

Cool chicken and remove from bones. Dice and set aside.

Melt butter, add onions and pepper. Saute until tender but not brown.

Combine soups, stock, chicken, onions, peppers, pimentos and peas. Simmer one hour.

Boil spaghetti, drain and add to other ingredients and stir.

Put in 9 x 13 baking dish or pan. Cover with the grated cheese and heat thoroughly in 350 degree oven for 30 minutes.

Noodles may be used in place of spaghetti.

You can put this into smaller containers and freeze, too.

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