1/4 c. celery, chopped
3 T. margarine
2 c. cooked chicken (in sm. pieces)
1 can cream of chicken soup
6 oz. dry spaghetti (broken)
2 1/2 c. chicken broth or bouillon
1/4 tsp. pepper
1 tsp. lemon juice
1 can sliced mushrooms, drained (optional)
Sprinkling of nutmeg
Saute onion and celery in margarine until crisp and tender. Arrange chicken in layer over vegetables; add spaghetti in a layer. Combine soup, broth, lemon juice, pepper, and nutmeg, and pour over spaghetti, making sure that all spaghetti is moist. Sprinkle mushrooms over top. Cover; bring to a boil. Reduce heat, simmer for 15 to 20 minutes, or until spaghetti is tender. Garnish with Parmesan cheese and paprika. (Can be served over chow mein noodles.) Serves 8.
Mrs. Bill (Linda) McKean
Our Swiss Pantry II
First Mennonite Church (Berne, IN)
1987
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