Chicken Spaghetti

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 frying chicken (boiled, boned and shredded or cut into bite sized pieces)
• 1 lb thin spaghetti
• 1 (10 ounce) can rotel tomatoes (tomatoes with onions and peppers)
• 1 large onion, chopped
• 1/4 lb butter or 1/4 lb margarine
• 1 (14 ounce) can early june peas
• 1 (10 3/4 ounce) can cream of mushroom soup
• salt
• pepper
• 1 lb velveeta cheese

Recipe

• 1 boil chicken in water until done.
• 2 bone the chicken and tear or cut into bite size pieces; set aside.
• 3 sauté onion in one stick of butter until clear.
• 4 add in the rotal tomatoes.
• 5 meanwhile boil the spaghetti in the broth from cooking the chicken.
• 6 melt the cheese.
• 7 mix the chicken, the spaghetti including the liquid it was cooked in, onion, peas and velveeta together.
• 8 add salt and pepper to taste.
• 9 put into a large casserole which has been sprayed with pam or oiled to prevent sticking.
• 10 spoon the mushroom soup over and bake at 350°f for 30 minutes or until heated through.