1 (4-5 pound) hen, -or-
2 Fryers
2 large Onions, chopped
1 cup Chopped celery
1 Clove garlic, minced
2 can (4-oz) sliced mushrooms, drained
Margarine
2 can (15-oz) whole tomatoes
1 Or
2 (15-oz) blocks chili
Ripe olives (optional)
1 package (2.25-oz) slivered almonds
1 package (12-oz) vermicelli
Salt to taste
Pepper to taste
Cheddar cheese, grated
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Cook chicken until tender. Reserve broth. Saut‚ onion, celery, garlic and mushrooms in margarine. Add tomatoes. Add chili bricks, olives and almonds. Heat broth and cook spaghetti in broth. Add remaining ingredients, chicken last. If too dry to mix, add more broth. Salt and pepper to taste. Place in a 3 quart casserole and top with grated cheese. Bake, uncovered, at 350ø or until bubbly. Yield: 8 to 10 servings.
MRS. JO ANN SANDLIN
FAYETTEVILLE, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.
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