This recipe is from Rachel, my MIL. When my older son was a toddler, he called this “chicken spaghetti.” Time to prepare doens not include cooking time for spaghetti and chicken. Rachel credits this recipe to a friend of hers in 1974.
Ingredients: [‘butter’, ‘flour’, ‘milk’, ‘green pepper’, ‘cheddar cheese’, ‘cream of mushroom soup’, ‘pimientos’, ‘garlic powder’, ‘salt’, ‘worcestershire sauce’, ‘cooked chicken’, ‘spaghetti’]
Quantity of Ingredients: [“1/4 cup butter”,”5 tablespoons flour”,”2 cups milk”,”1 green pepper, chopped “,”1 1/4 cups cheddar cheese, grated and divided “,”1 (10 ounce) can cream of mushroom soup”,”1 (4 ounce) can pimientos”,”1/2 teaspoon garlic powder”,”1 teaspoon salt”,”1 teaspoon Worcestershire sauce”,”3 cups cooked chicken, diced “,”2 -3 ounces spaghetti, cooked according to package directions “]
Number of Servings: 6
Steps: [‘In a medium saucepan, melt butter and blend in flour until smooth. Add milk and cook until thickened, stirring constantly.’, ‘Add green pepper and cook for 5 minutes.’, ‘Add 3/4 cup grated cheese and soup. Blend well.’, ‘Add pimientos, garlic, Worcestershire sauce, chicken, and cooked spaghetti. Mix well.’, ‘Put mixture into 9 X 13 baking dish. Sprinkle remaining grated cheese on top.’, ‘Bake at 350* for 30 minutes or until cheese is browned.’]