1 quart home canned Chicken (broth and chicken separated see instructions)
1 quart Chicken Broth (in addition to the broth from the home canned chicken)
4 cups dry spaghetti broken into 2 inch pieces
2 cans Cream of Mushroom Soup
1/4 cup diced green peppers
1/2 cup diced onion (or dried onion)
4 ounce jarred diced pimentos
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon cayenne pepper
Salt and pepper to taste
Drain the broth from the quart of chicken into a large pot.
Add the quart of chicken broth.
Add the spaghetti and cook on medium heat covered until the spaghetti is almost done.
Add the remaining ingredients and heat through until veggies are done.
Note: We want to try this recipe, decreasing the broth and leaving out the spaghetti. Then pour the mixture over rice.