Rotel Chicken

• 1 (12 oz.) pkg. spaghetti
• 1 large green pepper, chopped
• 1 large onion, chopped
• 1 stick margarine
• 1 can Ro-Tel tomatoes
• 1 lb. Velveeta cheese
• 2 Tbsp. Worcestershire sauce
• 1/2 tsp. crushed red pepper
• 1 large can English peas, drained
• 1 jar mushrooms, drained and sliced
• 3 c. boned, cooked chicken, chopped or can use 3 cans chicken
• salt and pepper to taste

1. Cook the spaghetti as directed on package.
2. Drain and set aside.
3. Saute green pepper and onion in margarine until tender. Add the tomatoes and stir until slightly thickened.
4. Cut the cheese into chunks and melt in the tomatoes. Stir well to prevent sticking. Add the Worcestershire sauce, salt and red pepper. Remove from heat.
5. Add the peas, mushrooms and chicken. Blend well. Stir in the spaghetti.
6. Pour this into a greased casserole dish. Bake at 350u0b0 for 30 minutes.
7. Makes about 1/2 gallon.
8. This dish freezes well.

spaghetti, green pepper, onion, margarine, rotel tomatoes, velveeta cheese, worcestershire sauce, red pepper, english peas, mushrooms, chicken, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004684 (may not work)