We had chicken and spaghetti two weeks ago at Fellowship Baptist in Bridge City. They have a semi-planned meal each Wednesday before Bible Study by Charles Broussard. Darlene plans the main dish and everyone brings something to go with it. My favorite thing to bring is deviled eggs. Brenda at Wally World told me she adds pimento and sometimes diced sweet pickles to hers. 

I have to admit I have never cooked this dish however, I plan to. I was raised to think of Spaghetti as going with tomato sauce and cheese went with macaroni. The first I heard of this dish was when the Baptist men were building an education building at First Baptist in West Orange. Katie Vaught made this dish for one of the lunches.

Darlene made the dish for this meal at Fellowship. I asked her about the recipe I had. She said that she usually added some cheddar cheese to hers.

Anyway, I am giving it to you and plan to make it next week. I will use chicken breast instead of one chicken.

• 1 chicken or an equal amount of chicken breast
• 1 pound spaghetti
• 1 chopped onion
• 2 stalks chopped celery
• 1/2 cup oleo
• 1/4 cup flour
• 1 can cream of mushroom soup
• 1 teaspoon garlic salt
• 1 small jar diced pimento
• 1 small can chopped black olives
• salt and pepper to taste
• 1 pound Velveeta, shredded
• 1 cup reserved chicken broth

Preheat oven to 350 degrees. Cook chicken in enough water to cover. Remove when tender, allow to cool, de-bone and chop in bite size pieces. Cook spaghetti in chicken broth. Set aside 1 cup stock.

Brown onion, and celery in butter, add flour and chicken broth. Add all other ingredients and mix well. Pour into large baking dish and bake for 30 minutes.

It is Gooder’n Syrup. Von