Chicken Spaghetti

14 ingredients
10 steps

Ingredients

  • 2 chickens
  • bouillon cubes
  • 2 small pkg. spaghetti
  • 2 tomatoes (optional)
  • 1 stick margarine
  • 2 onions, medium size
  • 2 peppers, medium size
  • 1 stalk celery
  • 1 small jar pimentos
  • 1 can drained English peas
  • 2 cans cream of mushroom soup
  • 1 can Ro-Tel tomatoes, diced or crushed
  • 1 small box Velveeta cheese, cubed
  • chili powder to taste

Directions

  1. 1
    Boil chickens, seasoned to taste.
  2. 2
    Cool and remove fat. Replace flavor with bouillon cubes.
  3. 3
    Debone and cut into bite-size pieces.
  4. 4
    Boil spaghetti in the chicken broth.
  5. 5
    Cut and saute onions, peppers and celery in margarine.
  6. 6
    Add tomatoes, pimento, English peas, soup, Ro-Tel, Velveeta and chili powder.
  7. 7
    Mix well. Bake at 350° for 20 to 25 minutes until heated through.
  8. 8
    Makes a large quantity.
  9. 9
    Good hot or cold.
  10. 10
    Freezes beautifully.

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