Chicken Spaghetti #2
| Yield: | 24 Servings |
| Categories: | Poultry |
| 6 | lb | Chicken |
| 2 | Ribs celery w/tops; chopped | |
| 3 | lg | Onions; chopped |
| 1 | Carrot; chopped | |
| 2 | tb | Chicken bouillon |
| 1 | tb | Whole black pepper |
| 1/4 | Lemon; quartered | |
| 3 | lb | Pasteurized proc. cheese |
| 1 | cn | (no. 2) English peas |
| 1 | cn | (large) mushrooms |
| 2 | lg | Bell peppers |
| 1 | cn | Tomatoes w/green chiles |
| 1 1/2 | Stick butter or margarine | |
| 2 | tb | Worcestershire |
| 1 | lb | Thin spaghetti |
| Salt; pepper, toasted almonds |
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