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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I got this recipe from a friend of mine around 1985 and I still make it at least once a month. Again, comfort food at it's best. I make a salad and garlic bread to go with it. Ingredients:
5 boneless skinless chicken thighs |
1 bay leaf |
3 tablespoons butter |
1 yellow onion, chopped |
1/2 green bell pepper, chopped |
2 stalks celery, chopped |
1 (2 ounce) jar pimientos, small one |
1 (10 ounce) can tomato soup |
1 (12 ounce) can tomato juice |
2 tablespoons worcestershire sauce |
1 (4 ounce) can mushroom stems and pieces |
2 garlic cloves, minced |
1/4 teaspoon salt and pepper, to taste |
1 lb cheddar cheese, shredded |
1 (16 ounce) package angel hair pasta |
Directions:
1. Boil chicken thighs about 20 to 30 minutes with 1 bay leaf. Reserve broth. Shred chicken and set aside.
2. Brown the next 5 ingredients in a BIG skillet about 8 minutes.
3. Stir in the next seven ingredients plus chicken and simmer 10 minutes or until cheese is melted.
4. Boil angel hair pasta according to package directions in reserved chicken broth (or regular spaghetti). Remove bay leaf, drain and fold into skillet mixture.
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