Chicken Spaghetti - Fulgham


1 hen or fryer
1 onion
1 celery stalk
2 cans whole tomatoes
1 can cream of mushroom soup
1 jar sliced olives
1 package spaghetti


Boil hen or fryer in a covered soup pot. Salt to taste. Remove chicken and allow to cool, reserving water. Pull meat from bone.

In a separate pan, saute onion and celery in a few tablespoons of reserved chicken broth. Place chicken shards back into broth, along with onion and celery, and add cream of mushroom soup, tomatoes, and olives.

Cook spaghetti. Layer in a three-quart baking dish, alternating between spaghetti and sauce.

Bake at 350 degrees for 45 minutes. Add grated cheese on top during last 10 minutes.


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