Chicken Spaghetti

12 ingredients
10 steps

Ingredients

  • 2-3 lb. fryer, roasted or broiled
  • 2 large onions
  • 2 large bell peppers
  • 1 stick margarine
  • 16 oz. box of spaghetti
  • 16 oz. can English peas, drained
  • 2-8 oz. cans mushrooms, drained
  • 1 lb. velveeta cheese, cut in small pieces
  • 1 can mild, diced Rotel tomatoes, drained
  • 2 1/2 c. chicken broth
  • 2 Tbsp. Worcestershire sauce
  • Salt and pepper to taste

Directions

  1. 1
    Debone and shred chicken; set aside.
  2. 2
    In small skillet, saute onion and bell pepper in margarine or butter.
  3. 3
    Boil spaghetti al dente.
  4. 4
    Drain and place in a large bowl.
  5. 5
    Mix spaghetti, peas, mushrooms, cheese, and tomatoes.
  6. 6
    Add chicken, sauteed onion and bell pepper.
  7. 7
    Salt and pepper to taste.
  8. 8
    Put in large casserole dish.
  9. 9
    Bake at 350° for 30 minutes.
  10. 10
    Freezes well.

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