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| 1 | hen |
| 1 Tasse | green pepper chopped |
| 1 Tasse | celery chopped |
| 1 gross | Onion chopped |
| 1 | margarine stick |
| 1 Dose | (16-oz) tomatoes |
| 1 Dose | (10.75-oz) cream of mushroom soup |
| 2 1/2 Esslöffel | lemon juice |
| 2 Esslöffel | Worcestershire Sauce |
| 2 Teelöffel | chilli powder |
| 1 | Bayleaf |
| 1 Teelöffel | paprika |
| 1/2 Teelöffel | garlic salt |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | black pepper |
| 1 Dose | (4-oz) mushrooms; undrained |
| 1 x ca. 1/2 Liter | chicken broth |
| 1/4 Tasse | black olives sliced |
| 1/4 Tasse | Sliced pimiento |
| 1/4 Tasse | Almonds sliced |
| 4 x ca. 30 g | Spaghetti (or more if desired); cooked |
| | Sharp Cheddar cheese; grated |
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Cook hen and reserve broth. Saut, green pepper, celery and onion in margarine. Add next 10 ingredients and stir. Add the juice from the can of mushrooms and 1 pint of chicken broth. (Add water if there is not enough broth.) Cook for 45 minutes. Add mushrooms, olives, pimientos, almonds and cut up chicken. Stir into cooked spaghetti and place in a 3 quart casserole. Cover with grated cheese. Bake, covered, at 350 ° for 30 minutes or until bubbly. Yield: 10 to 12 servings.
Mrs. Gaither C. Johnston
Hot Springs, Ar
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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