Add:
1 can tomato soup
1 can V-8 juice (med sixe (303) can
1 quart chicken stock
salt to taste
dash of tabasco
2 Tables. worchestershire sauce
Cook 1 1/2 to 2 hours - slow
Add:
3 or 4 lb. cooked hen - cut up
1/2 lb. velvetta cheese
1 can english peas
1 can mushrooms
small jar pimento - grated
Serve over spaghetti
Sauce can be frozen
This was given to me by my Aunt Helen - she lives in Magnolia, Arkansas.
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