Chicken Spaghetti Casserole

Categories: None

Serves: 1 Servings

Ingredients:

1 c Chopped onion
1 c Chopped green pepper
1 c Celery
1 1/2 Sticks butter or oleo;
-melted
1 cn Tomato soup
1 cn Cream of mushroom soup
1 pt Chicken broth; (Swanson or
-College Inn)
2 oz Pimento
Chili powder and tabasco to
-taste
1 pk Thin spaghetti; cooked
1 sm Fryer; cooked, deboned, and
-cut up
Grated cheese; (cheddar or
-whichever you prefer)

Instructions:
Notes: By Mrs. Paul Warcholak, Coaldale. The Times News, PA

Cook onions, pepper and celery in butter or oleo until tender. Add other
ingredients except spaghetti and simmer for a few minutes. Add cooked
spaghetti and blend together. Pour into a baking dish and top with grated
cheese. Bake at 350€ until cheese is melted.

Melt butter in large skillet over medium heat. Add onion, green pepper,
zucchini and mushrooms. Stir occasionally for 5 minutes.

2. Add flour and tomato, stirring to completely blend in flour.

3. Beat together eggs, milk, salt and Worcestershire sauce in bowl with
beater.

4. Sprinkle 1/2 of the cheese in pie shell. Add vegetables on top of
cheese.

5. Pour egg mix over vegetables and then sprinkle with remaining cheese.

6. Garnish with paprika. Bake at 375€ for 35-40 minutes.

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998

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