2 cans cream of mushroom so
u
p or
cream of chicken soup
2 cans cream of tomato soup
1
can
ch
i
c
k
en
broth
1 (7 oz.) j
a
r green ol
i
ves, drained
2 tsp. worcestershire sauce
3 drops t
a
basco sauce
1 tsp. salt
1/4 tsp. pepper
2 (7 oz.) pkgs. spaghetti
5 oz. sharp cheddar
c
heese, gr
a
ted
Cook spaghetti according to package dir
e
ctions.
Melt mar
g
arine in large pan and add g
r
een pepper, onion and mush
r
ooms.
Saute them together until tender.
A
dd the soups, broth, olive
s
, worcestershire sauce and tabasco. Simmer gently for 15 minutes and then
add chicken, drained s
p
aghetti and
salt and pepper.
Re
m
ove from heat
and add 3/4 of the c
h
e
e
s
e
.
DO
NOT
cook after adding the cheese.
Use t
h
e remaining cheese by sprinkling it over the
s
paghetti after pouring it into serving dish.
-----------------------
-
---------------------
-
---------------------
-
------------------
-------------------
-
----------------
RANCHER'S SUNDAY CHICK
E
N
3 lbs. fryer chicken parts
1 c. Hidden Valley Ranch salad dressing, prepared
4 c. cracker or bread crumbs
Salt Pepper Paprika
Wash and dry chicken parts.
Dip into prepared sal
a
d dressing.
Spoon crumbs over the dressing to cover.
P
l
ace in foil-lined pan.
Sp
r
inkle wi
t
h
|