Chicken Spaghetti

10 ingredients
8 steps

Ingredients

  • 2 large fryers, skinned, cooked and deboned
  • 1 (12 oz.) pkg. spaghetti
  • 12 c. chicken broth
  • 2 bell peppers, chopped
  • 2 large onions, chopped
  • 1 (17 oz.) can English peas
  • 1 (10 oz.) can Ro-Tel tomatoes
  • 2 sticks margarine
  • 1/2 c. pimento
  • 1 lb. processed cheese

Directions

  1. 1
    Cook spaghetti in chicken broth after cooking fryers.
  2. 2
    Saute onion and peppers in margarine.
  3. 3
    Mix in chicken, peas, pimento, Ro-Tel tomatoes and cheese; cut into chunks.
  4. 4
    Heat until cheese melts.
  5. 5
    Stir in spaghetti and broth mixture.
  6. 6
    Pour into three 13 x 9 x 2-inch pans.
  7. 7
    Freeze 2 casseroles and bake the other one at 325° until hot and bubbly.
  8. 8
    Garnish with grated cheese.

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