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Baked Chicken Spaghetti

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Recipe Ingredients

1 (3 pound) chicken
8 ounces spaghetti
1 tablespoon butter
1 small can mushrooms, drained
1 small onion, diced
1 green bell pepper, diced
1 (3) can tomatoes
Black olives, to taste
1/2 pound Cheddar cheese, grated

Cooking Procedures

Cook chicken slowly in about 2 quarts lightly salted water. When tender, remove chicken from stock. Bone and dice. Cook spaghetti in stock. Drain.

Saut� pepper, mushrooms and onion in the butter. Combine this mixture with diced chicken, tomatoes, olives and spaghetti. Pour into greased casserole and bake for 30 minutes at 350 degrees F.

Stir in grated cheese just before serving. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ot too hard to the touch, and that the feet are of a light yellow. You are sure, then, that both chickens and ducks are young. A young turkey has a more delicate skin than an old one ; nor are the flaps about its head of so dark a red. The barnyard pigeons, if young, have very small heads, thick bills, a light skin, and a delicate yellowish down about head and breast and underneath their wings. An old fowl or old pigeons furnish an excellent broth for soup. Remember this in case of sickn

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