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Chicken Spaghetti

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1 4-pound hen or fryer
½ pound spaghetti
1 large onion, diced
1 cup celery, chopped
6 tablespoons butter or chicken fat
1 4-ounce can mushrooms, or ¼ pound fresh mushrooms, sliced
6 tablespoons flour
1 quart chicken broth
1 tablespoon Lawry's seasoned salt
½ pound sharp Cheddar cheese, grated

Stew chicken until tender. Remove meat from bones. Cook spaghetti according to package directions. Do not overcook. Brown onion and celery in butter or chicken fat. Add mushrooms. Add flour and mix. Add chicken broth to make a thin gravy. Add Lawry's salt, cheese, chicken and cooked spaghetti. Bake at 350 degrees for 45 minutes to 1 hour in a 4-quart casserole.

Serve with French bread or Italian bread.
Serves 10 folks.

 

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