Chicken Spaghetti

1. 1

   Boil chicken in 3 quarts water until cooked through.

2. 2

   Remove chicken, reserving broth. Cut chicken into bite size pieces. Discard skin and bones.

3. 3

   Set aside. Cook onion in margarine in skillet until tender; set aside.

4. 4

   Add enough water to broth to make 3 quarts. Bring to a boil.

5. 5

   Cook the vermicelli in broth until tender. Do not drain. Add Velveeta cheese. Cook until melted. Add tomatoes, mushrooms, onion and seasonings.

6. 6

   Pour into baking dishes.

7. 7

   Bake at 325u00b0 for 20 to 30 minutes or until bubbly. This is very good cooked in a crock-pot also.

* Per serving · 4 servings · Values may vary.

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