Chicken Spaghetti

Directions

1. 1
   Cut fryer in quarters, wash, cover and cook in water with salt and celery.
2. 2
   Let stay in broth until cooled.
3. 3
   Remove and debone chicken, saving broth.
4. 4
   Saute peppers and onions in oleo.
5. 5
   Do not brown.
6. 6
   Cook spaghetti in broth.
7. 7
   Add water if necessary.
8. 8
   Do not drain.
9. 9
   Add onions, peppers and chicken.
10. 10
    Mix together well, then add Ro-Tel and diced Velveeta.
11. 11
    Mix lightly until cheese melts. Add peas with juice.
12. 12
    Be careful not to mush up peas while stirring.
13. 13
    Good made a day ahead.