Chicken Spaghetti

1. 1

   Season fryer, cover with water and let cook on low heat about 3 to 4 hours.

2. 2

   Let stand in broth until cool.

3. 3

   Remove chicken from broth and bone.

4. 4

   Saute in skillet 2 sticks of margarine with bell peppers and onions.

5. 5

   Cook spaghetti in chicken broth; add water if needed.

6. 6

   Do not drain spaghetti.

7. 7

   Add pimento, Velveeta cheese and tomatoes.

8. 8

   Mix thoroughly and cover.

9. 9

   Let stand on warm burner for 30 minutes.

10. 10

    If you desire it to be hotter in taste, add another can of Ro-Tel tomatoes.

11. 11

    Serves 8 people (or can be frozen for one of those nights I don't want to cook).

* Per serving · 4 servings · Values may vary.

No additional tips available.