RECIPE SUBMITTED BY Denise Musgrove Kellum
Chicken Spaghetti
From the kitchen of: Denise Kellum
From the kitchen of: Denise Kellum
Ingredients:
2-12 oz. pkg. Spaghetti
1 Large chicken or hen
2 Bell peppers, chopped
1 ½ sticks Margarine
2 large Onions, chopped
1 small jar Pimiento, diced
1 can Ro-tel tomatoes
1 large can English peas
3 cups Velveeta cheese (2 lb. block)
Directions:
1. Cook chicken in water until done. Let stand in broth until cool. Debone chicken. Chop.
2. Strain broth and cook spaghetti in chicken broth. Add water only if necessary. (Do not drain spaghetti when tender.)
3. Saute onions and peppers in margarine on low heat for 30 minutes.
4. Add cheese to hot spaghetti and stir until cheese is melted.
5. Add all other ingredients.
6. Bake in (2) 9 x 13 casserole dishes (sprayed with Pam) at 300 degrees for 25 minutes.
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