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RALPH AND RADINE’S FAVORITE CHICKEN SPAGHETTI
1 med. chicken, cooked and boned
1 tbsp. margarine
1/2 lg. green pepper, chopped
1 med onion
1/2 lb. fresh mushrooms, sliced, or 1(4 oz.) can mushrooms, sliced
2 cans cream of mushroom soup or cream of chicken soup
2 cans cream of tomato soup
1 can chicken broth
1 (7 oz.) jar green olives, drained
2 tsp. worcestershire sauce
3 drops tabasco sauce
1 tsp. salt
1/4 tsp. pepper
2 (7 oz.) pkgs. spaghetti
5 oz. sharp cheddar cheese, grated
Cook spaghetti according to package directions. Melt margarine in large pan and add green pepper, onion and mushrooms. Sauté until tender. Add the soups, broth, olives, worcestershire sauce and tabasco. Simmer gently for 15 minutes, then add chicken, drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese. DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.
1 med. chicken, cooked and boned
1 tbsp. margarine
1/2 lg. green pepper, chopped
1 med onion
1/2 lb. fresh mushrooms, sliced, or 1(4 oz.) can mushrooms, sliced
2 cans cream of mushroom soup or cream of chicken soup
2 cans cream of tomato soup
1 can chicken broth
1 (7 oz.) jar green olives, drained
2 tsp. worcestershire sauce
3 drops tabasco sauce
1 tsp. salt
1/4 tsp. pepper
2 (7 oz.) pkgs. spaghetti
5 oz. sharp cheddar cheese, grated
Cook spaghetti according to package directions. Melt margarine in large pan and add green pepper, onion and mushrooms. Sauté until tender. Add the soups, broth, olives, worcestershire sauce and tabasco. Simmer gently for 15 minutes, then add chicken, drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese. DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.