Chicken Spaghetti

1. 1

   Boil chicken; remove from broth and cool.

2. 2

   Save broth.

3. 3

   Debone chicken.

4. 4

   Cook 12 to 16 ounces spaghetti in chicken broth until tender.

5. 5

   Do not drain.

6. 6

   When spaghetti is tender, add onion and green pepper which have been sauteed in butter.

7. 7

   Add Ro-Tel tomatoes and Velveeta cheese which have been cubed.

8. 8

   Add chicken. Pour into 9 x 13-inch pan and bake at 350u00b0 until bubbly.

No nutritional information available.

No additional tips available.