Chicken Spaghetti For Company

• 1 (10 lb.) bag chicken
• 4 to 5 lb. Velveeta
• green onions
• 1 can Ro-Tel tomatoes
• pimento
• 2 cans cream of celery soup
• garlic powder, salt and pepper
• 1 1/2 large pkg. spaghetti
• celery
• bell peppers
• 1 can stewed tomatoes
• black olives

1. Boil chicken until meat comes off bone easily.
2. Boil spaghetti in chicken broth.
3. Drain.
4. Saute celery, onions, green onions and bell pepper in butter.
5. Mix sauteed ingredients, canned Ro-Tel, tomatoes, soups, pimento and olives.
6. Add to spaghetti.
7. Add salt, pepper and garlic powder.
8. Layer spaghetti mixture, chicken and grated cheese in 9 x 13-inch baking dish (layer at least twice ending with cheese on top).
9. Bake for 2 hours at 250u0b0.
10. Recipe makes enough for three baking dishes and freezes well.
11. Thaw before baking.

chicken, green onions, rotel tomatoes, pimento, cream of celery soup, garlic, spaghetti, celery, bell peppers, tomatoes, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287008 (may not work)