Serves 40
12 lb. cooked chicken breast, diced
2 1/2 lb. of spaghetti, cooked and drained
2 lb. frozen petite green peas
2 large jars pimentos, diced
2 lb. mushrooms, sliced
1/2 gal. chicken broth ( 48 oz. can plus equal water)
2 lb. Velveeta cheese, cubed
Cook chicken breast with carrot, celery, parsley, onion,
salt and pepper to taste. Drain chicken breast. Remove skin
and cut in large chunks. Sauté mushrooms in butter. Mix all
ingredients except broth. Put in large roaster or electric
roaster. Bake at 325 degrees for 1 1/2 hours. Salt and pepper to
taste. Add broth as needed to desired consistency. Serve with
salad and hot buttered French bread.
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