Chicken And Spaghetti Recipe
Ingredients
12 pounds stewing hens
3 packages (10 oz.) cut spaghetti
Parmesan cheese
Directions
Boil chickens until tender.
Save broth.
Cool and cube meat to make 12 cups (1 pound usually makes 1 cup).
Cook spaghetti in reserved broth.
Butter two 2-quart casseroles.
Alternate layers of chicken, spaghetti and sauce, sprinkling each layer with Parmesan cheese.
Bake at 350° until hot.
Reserve chicken broth in case sauce needs thinning.
May be frozen.
Save broth.
Cool and cube meat to make 12 cups (1 pound usually makes 1 cup).
Cook spaghetti in reserved broth.
Butter two 2-quart casseroles.
Alternate layers of chicken, spaghetti and sauce, sprinkling each layer with Parmesan cheese.
Bake at 350° until hot.
Reserve chicken broth in case sauce needs thinning.
May be frozen.
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