Chicken Spaghetti

Beth Scott
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 (3 lb) fryer, boiled, boned, and cut into bite size pieces
  • 1 (6 oz) package thin spaghetti, cooked in broth and drained
  • 3 Tbsp oleo
  • 2 medium onions, chopped
  • 3 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 (16 oz) can tomatoes
  • 1 (8 oz) can tomato sauce
  • 1 cup water
  • 2 Tbsp sugar
  • 1 can English peas
  • Salt and pepper to tasted
  • 3 Tbsp chili powder

Sauté onion, celery, and garlic in oleo. Add remaining ingredients, chicken, and cooked spaghetti. Add seasonings. Simmer very slowly, stirring often, and adding any leftover broth as needed for moisture. This recipe is better prepared ahead of time as seasonings will enhance with time.


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