5-6 Lb. Chicken cooked and diced (save broth)
17 Ounces package spaghetti cooked in broth and drained
1 Medium minced green pepper
2 Medium onions
1 Small stalk chopped celery
Make sauce of:
1/2 Lb. margarine
1 Cup flour
4 Cups milk
Stir constantly until thick, add to sauce 1/2 lb. grated American cheese and 1/2 lb. Sharp cheddar cheese. Add all ingredients to spaghetti and season with garlic salt, Lowry's seasoned salt, and paprika. Put in the baking dish, cover top with Ritz cracker crumbs and 1 stick of melted butter. Bake at 350 degrees for 30 minutes.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!