Chicken Spaghetti

• 1 (5-lb.) hen or 2 fryers (I use 3-5 chicken breasts, depending on how much chicken you want in your dish)
• 2 1/2 c. liquid (I use 1 1/2 c. broth and 1 c. milk)
• 1 large green pepper, chopped
• 1 c. chopped onion
• 1 c. chopped celery
• 1 small jar stuffed olives, drained
• 1/2 c. chopped pimento, drained
• 1/4 c. flour
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 10-oz. package vermicelli
• 1/2 lb. grated Cheddar cheese

1. Boil chicken and cut into chunks, saving broth.
2. Cook vermicelli and drain.
3. Cook onion, celery and green pepper in butter until tender.
4. Blend in flour and slowly add milk and broth; cook until thickened, stirring constantly.
5. Add soups, pimento, olives (cut in half) and boned chicken.
6. Salt and pepper to taste.
7. Mix with pasta and place in 3-qt. flat casserole. Top with cheese and bake at 350 degrees for 30 minutes.
8. This is enough for 2 casseroles.

fryers, liquid, green pepper, onion, celery, olives, pimento, flour, cream of mushroom soup, cream of chicken soup, vermicelli, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54313 (may not work)