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Categories:Viewed: 3 - Published at: 5 years ago
Ingredients
- 1 (4 lb.) hen, boiled and shredded (save stock)
- 1/2 lb. spaghetti, broken in short lengths
- 1 c. chopped celery
- 2 chopped onions (medium size)
- 3 Tbsp. butter or oleo
- 1 pt. chicken stock (save remainder)
- 1 can mushroom soup
- 1/2 lb. grated hoop cheese
- 1 small bottle stuffed olives
- 1 Tbsp. Worcestershire sauce
- salt and pepper to taste
- 1/2 to 1 c. chopped pecans
Method
- Boil chicken until it falls from bone.
- Remove from stock and allow to cool.
- Boil spaghetti in remaining chicken stock.
- Cook celery and onion in oleo in a 3-quart saucepan using low heat. Add 1 pint stock and simmer 15 minutes.
- Add mushroom soup slowly; add cheese slowly.
- Stir in the boiled and rinsed spaghetti.
- Let stand 1 hour.
- Add shredded chicken and stuffed olives.
- Add the seasonings and mix well.
- Put in greased casserole and sprinkle with chopped pecans.
- Heat, uncovered, in a 350° oven for 30 minutes.
- Serves 8 generously.
