CHICKEN SPAGHETTI SUPREME

CHICKEN SPAGHETTI SUPREME

1 6 lb hen
2 Tbsp. salt
½ tsp. ground black pepper
1 lb. spaghetti
broth from cooked hen
½-cup butter
2 medium green peppers, finely chopped
5 Tbsp. flour
2 cups milk
2 cans cream of mushroom soup
1 (4-oz) jar chopped pimientos
2 cloves garlic, minced
1 tsp. Worcestershire sauce
½ cup sherry
2 (6-oz) cans sliced mushrooms
5 cups mild shredded cheese
¾- cup Parmesan cheese
1 cup sliced almonds

Put the hen in a large Dutch oven and cover it with water. Add the salt and pepper, and slowly cook for about 3 hours, or until tender. Remove the hen from the broth. When it has cooled enough to handle, bone it, discarding the skin and the carcass. Cut the meat into bite-size pieces.

Preheat oven to 350^.

Bring the broth the chicken was cooked in to a boil, and cook the spaghetti in the broth until tender, drain.

Melt butter in a large skillet over low heat. Add chopped green peppers, onion and garlic; sauté until onion is transparent. Add flour, mushroom soup, pimientos, sherry and Worcestershire sauce, stirring to combine. Cook for 5 minutes. Add the sliced mushrooms, 4 cups shredded cheese, and the Parmesan cheese, stirring to combine. Stir in the cooked meat from the hen, and combine well. Cook slowly for 20 minutes.

In a very large casserole dish, alternate layers of spaghetti with layers of the chicken sauce. Continue until dish is filled. Sprinkle almonds and remaining 1 cup of cheese over top of dish.

Bake at 350^ for 10-20 minutes until cheese is melted.

Yield: 12-14 servings.