Chicken Spaghetti(Serves 15)

• 32 oz. box spaghetti (thin)
• 4 (10 1/2 oz.) cans chicken broth
• 1 (4 oz.) jar diced pimentos
• 2 cans Ro-Tel, diced
• 2 (8 oz.) cans sliced water chestnuts
• 1 (13.25 oz.) can mushrooms
• 4 to 6 chicken breasts
• 6 oz. pkg. sliced almonds
• 2 cans LeSueur early peas
• 2 sticks butter
• 2 lb. box Velveeta cheese
• 1/2 of small onion, chopped
• paprika

1. Boil chicken until tender.
2. Save the chicken broth.
3. Cook spaghetti in chicken broth saved and add a couple of cans.train spaghetti and put to the side.
4. Chop or shred chicken after it cools.
5. Put stick of butter in frying pan and saute chopped onion, pimentos, mushrooms, water chestnuts, sliced almonds, peas and Ro-Tel.
6. Cut Velveeta cheese up into small cubes and microwave until all melted, stirring occasionally.
7. Mix chicken, spaghetti and saute mixture and Velveeta cheese together.
8. Put in large baking pan and sprinkle with paprika.
9. Add chicken broth if mixture seems to be dry throughout baking time.
10. Bake at 350u0b0 for about 30 to 40 minutes.

chicken broth, pimentos, rotel, water chestnuts, mushrooms, chicken breasts, almonds, peas, butter, velveeta cheese, onion, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143266 (may not work)