Sherreah--Lebanese Chicken & Rice (Stefanie)

1 whole chicken (You can half it with thighs or whatever chicken you have…it makes a lot)

1 ½ TBS. oil or melted butter

¼ package vermicelli or thin spaghetti (Normal size works great too)

3 cups rice

butter to taste (I use a couple TBS. or more)

salt and pepper to taste

Fill a pot with enough water to cover chicken. Boil chicken until meat is falling off bones.  Bone chicken.  Break spaghetti into small pieces and sauté in melted butter or oil. Brown spaghetti lightly.  Add rice and spaghetti to chicken broth.  Bring to boil and then simmer until rice is cooked through.  (You may need to add some more chicken broth if it is too dry.)  Serve with plain yogurt and sour cream and salsa.