Chicken Spaghetti

• 2 lb. fryer
• salt to taste
• 1 1/2 sticks oleo
• 2 bell peppers, chopped
• 2 large onions, chopped
• 1 can tiny English peas
• 1 1/2 lb. Velveeta, diced
• 1 can Ro-Tel tomatoes
• 16 oz. thin spaghetti
• 2 stalks celery, chopped

1. Cut fryer in quarters, wash, cover and cook in water with salt and celery.
2. Let stay in broth until cooled.
3. Remove and debone chicken, saving broth.
4. Saute peppers and onions in oleo.
5. Do not brown.
6. Cook spaghetti in broth.
7. Add water if necessary.
8. Do not drain.
9. Add onions, peppers and chicken.
10. Mix together well, then add Ro-Tel and diced Velveeta.
11. Mix lightly until cheese melts. Add peas with juice.
12. Be careful not to mush up peas while stirring.
13. Good made a day ahead.

fryer, salt, oleo, bell peppers, onions, peas, rotel tomatoes, thin spaghetti, stalks celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656983 (may not work)