Lyons Family Cookbook

Chicken Spaghetti

1

chicken fryer (2 1/2 - 3 lbs)

1

onion

1

bell pepper

1

can

tomato soup, recommend Healthy Request

1

can

cream of mushroom soup, recommend Healthy Request

1

lb

mild Velvetta cheese

1

jar

pimento (optional)

1

tsp

garlic (approx 2-3 cloves), minced

2

boxes

long spaghetti (8 oz each), recommend Deboles Organic

6

cups

water

2

tsp

salt, divided

1/2

tsp

black pepper

1

Put whole chicken in large covered Dutch Oven or 8 quart soup pot, along with 6 cups water and 1 tsp salt. Bring to a boil. Reduce heat. Simmer, covered, for about 2 hours.

2

Remove chicken from water. DO NOT DISCARD THE WATER. Allow chicken to cool enough to handle. De-bone and chop up.

3

Chop onion and pepper. Cook in the chicken water until onion is clear in color, about 10-15 minutes. Add 1 tsp. minced garlic. Then add spaghetti. Cook until tender, 10-12 minutes. Add tomato and mushroom soups, cheese and pimento, 1 tsp salt, and 1/2 tsp black pepper. Stir in chicken and heat. Serve with dinner rolls, veggie, and salad.

4

This makes a big pot, 12-14 servings. Portions not eaten right away can be put in casserole dishes to freeze. Then later, bake about 45 minutes when frozen or until bubbly.

Source

Source: Marie Smith, circa 1983