Chicken Spaghetti

• 4 1/2 lb. hen (or 2 small)
• 1 bell pepper, chopped
• 1 button garlic, chopped
• 3 medium onions, chopped
• salad oil
• 1 qt. chicken broth
• 20 oz. can tomatoes
• 1 1/2 lb. chili brick (remove any fat)
• 2 (8 oz.) cans mushroom pieces
• 2 boxes (8 oz.) vermicelli
• 1 lb. Cheddar cheese, grated
• 1 can olives (optional)

1. Cook hen until tender in small amount of water; remove from bone and cut into bite-sized pieces.
2. Saute green pepper, garlic and onions in little salad oil.
3. Add chicken broth and then add tomatoes, chili and mushroom liquid.
4. Simmer mixture slowly until chili is dissolved, about 30 minutes.
5. Cook vermicelli as directed on box.
6. In large (or two medium) casserole, put layers of vermicelli, cheese, chicken and chili mixture.
7. On top layer place mushrooms and more cheese.
8. Bake at 250u0b0 for 1 1/2 hours.
9. Yields 16 to 20 servings

hen, bell pepper, button garlic, onions, salad oil, chicken broth, tomatoes, chili brick, mushroom pieces, vermicelli, cheddar cheese, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1068379 (may not work)