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Add a photoServings: 8
Ingredients
- 1 x (4-5 lb.) hen, -or possibly-
- 2 x Fryers
- 2 lrg Onions, minced
- 1 c. Minced celery
- 1 x Clove garlic, chopped
- 2 can (4-ounce) sliced mushrooms, liquid removed Margarine
- 2 can (15-ounce) whole tomatoes
- 1 x Or possibly
- 2 x (15-ounce) blocks chili Ripe olives (optional)
- 1 pkt (2.25-ounce) slivered almonds
- 1 pkt (12-ounce) vermicelli Salt to taste Pepper to taste Cheddar cheese, grated
Directions
- Cook chicken till tender. Reserve broth. Saute/fry onion, celery, garlic and mushrooms in margarine. Add in tomatoes. Add in chili bricks, olives and almonds.
- Heat broth and cook spaghetti in broth. Add in remaining ingredients, chicken last. If too dry to mix, add in more broth. Salt and pepper to taste. Place in a 3 qt casserole and top with grated cheese. Bake, uncovered, at 350 or possibly till bubbly.
- Yield: 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 633g | |
| Recipe makes 8 servings | |
| Calories 1171 | |
| Calories from Fat 706 | 60% |
| Total Fat 78.46g | 98% |
| Saturated Fat 23.29g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 379mg | 126% |
| Sodium 903mg | 38% |
| Potassium 1379mg | 39% |
| Total Carbs 16.26g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 2.91g | 2% |
| Protein 96.17g | 154% |
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