Name: Chicken Spaghetti
Yield: 4 servings
Ingredients: 1 frying chicken (boiled, boned and shredded or cut into bite sized pieces); 1 lb thin spaghetti; 1 (10 ounce) can Rotel Tomatoes (tomatoes with onions and peppers); 1 large onion, chopped; 1/4 lb butter or 1/4 lb margarine; 1 (14 ounce) can early june peas; 1 (10 3/4 ounce) can cream of mushroom soup; salt; pepper; 1 lb Velveeta cheese

Servings: 4 persons

1 frying chicken (boiled, boned and shredded or cut into bite sized pieces)
1 lb thin spaghetti
1 (10 ounce) can Rotel Tomatoes (tomatoes with onions and peppers)
1 large onion, chopped
1/4 lb butter or 1/4 lb margarine
1 (14 ounce) can early june peas
1 (10 3/4 ounce) can cream of mushroom soup
salt
pepper
1 lb Velveeta cheese

1
Boil chicken in water until done.
2
Bone the chicken and tear or cut into bite size pieces; set aside.
3
Saute onion in one stick of butter until clear.
4
Add in the Rotal tomatoes.
5
Meanwhile boil the spaghetti in the broth from cooking the chicken.
6
Melt the cheese.
7
Mix the chicken, the spaghetti including the liquid it was cooked in, onion, peas and Velveeta together.
8
Add salt and pepper to taste.
9
Put into a large casserole which has been sprayed with Pam or oiled to prevent sticking.
10
Spoon the mushroom soup over and bake at 350u00b0F for 30 minutes or until heated through.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken Spaghetti

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