Spaghetti Chicken Casserole

Recipe Ingredients

12 oz	340g	Vermicelli spaghetti
2		Chicken fryers
2		Ro*tel tomato w/green chili
1		Tiny english peas - drained
1 lb	454g / 16oz	Processed cheese
1 lb	454g / 16oz	Green pepper - chopped (large)
1 lb	454g / 16oz	Onion - chopped (large)
1 1/2		Butter or margarine
		Salt
		Pepper

Recipe Instructions

Boil chicken in seasoned water and save broth. Remove chicken from bone. Cook spaghetti in broth. Grate cheese and add to spaghetti while hot. Cook pepper and onion in margarine and add to spaghetti mixture. Add RO*TEL Tomatoes and Green Chilies, peas and chicken.

Mix well and pour into greased casserole dish. Bake at 350F until blended through. This recipe freezes well. This recipe was contributed by Lee Rounsville of Oakland Mississippi to the book "Snake, Rattle and RO*TEL."

Source:
Cooking with Steam-Stephanie Lyness

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