Sharing a Vintage Recipe From My Mother's Recipe Box

Chicken Spaghetti 

 A Vintage Recipe

from my Mom dated 1963

4 lbs Chicken - hen
6 cups of uncooked spaghetti
2 cups of diced celery
1/4 cup of diced green pepper (bell)
1/2 cup of diced onions
2 tsp good paprika
1/2 to 1 cup sliced black olives
1/4 to 1/2 cup sliced mushrooms
1/2 lb pimento cheese ( I remember my Mom would use cubed Velveeta and a jar of pimentos)

Boil chicken until done and cool to remove meat from bone in a rather large pieces.

Cook spaghetti until done in at least 6 cups of chicken broth. Stir often. When done the broth will actually be used up. Add chicken, celery, onion, green pepper, and paprika and cook 15 to 20 minutes. Then add olives, mushrooms, and the cheese. Cook 5 minutes more slowly and watch closely. Salt to taste.

(Her notes: I think you need to salt the chicken and spaghetti then, maybe some more when all is done)

Served with Garlic bread, salad, and our favorite pie.

Serves 10 ( these were huge servings)