This recipe came from New York more than 50 years ago.


2-3 Chicken Breasts
1/3 C. Margarine
Thin Spaghetti
White Rice
1 Stick Margarine
2 Cans Green Beans
1 Can Stewed Tomatoes
15 Oz. Tomato Paste
2 Chicken Bouillon Cubes
Salt and Pepper to Taste


1. Stew chicken with 1/3 cup margarine, salt and pepper to taste. Cool. Chop into thumb-sized pieces. Reserve broth and strain.

2. Place rice and spaghetti in 9 x 13 pan with 1 stick margarine in 375 degree oven. Stir and watch closely until lightly browned. Place in a large pan, (about 3-qt. size) with reserved broth. Add water if necessary to make about 6 cups of liquid to cook rice and spaghetti.

3. In another pan, place green beans, stewed tomatoes, tomato paste, 2 cans water, bouillon cubes, salt and pepper. Boil 15 mintes and then add chopped chicken. Stop cooking. To serve, place spaghetti and rice on plate and top with sauce. Serves 8. Good with hot buttered French bread and salad.

- Martha Robinson
Printer-Friendly Version


Festival Chicken | Caliente Chocolate Cake
Mama's Crab Meat Souffle
Pumpkin Rolls | Scrambled Egg Casserole
Spinach Sarah | Savory Tortilla Treats
Red Velvet Cupcakes | Dirt Cake With Worms
Caterpillar Cupcakes | Ladybug Cupcakes
Baked Macaroni | Strawberry Dessert
Shadea | Chicken Enchiladas
Artichoke Brunch Casserole