This recipe came from New York more than 50 years ago. Ingredients: 2-3 Chicken Breasts1/3 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 Directions: 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 Baked Macaroni | Strawberry Dessert | Shadea | Chicken Enchiladas |