Chicken Spaghetti

• 2 fryer hens
• 2 large onions, chopped fine
• 1 green pepper, chopped
• 1/2 stick butter, melted
• 1 (6 oz.) pkg. vermicelli
• 2 Tbsp. chili powder
• 2 Tbsp. chopped parsley
• 1 small jar chopped pimiento, chopped fine
• 1 small can mushrooms, drained
• 2 cans cream of mushroom soup
• 1/2 lb. Cheddar cheese, grated

1. Boil chicken, debone and save chicken stock. In a skillet, saute onions, pepper and celery until tender in butter.
2. In another saucepan, boil vermicelli in chicken stock, following package directions.
3. Drain. In a large pan, combine chicken, sauteed onions, pepper and celery with vermicelli. Combine chili powder, parsley, pimento, soup and mushrooms.
4. Mix thoroughly. Cover and refrigerate 24 hours, if desired.
5. Place in a large buttered casserole. Sprinkle cheese on top. Bake at 350u0b0 for 1 hour. May be frozen.

fryer hens, onions, green pepper, butter, vermicelli, chili powder, parsley, pimiento, mushrooms, cream of mushroom soup, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144451 (may not work)