Chicken Spaghetti

• 1 chicken (about 4 to 4 1/2 lb.)
• 2 cubes chicken bouillon
• 16 oz. vermicelli spaghetti, broken into thirds
• 1 lb. lite Velveeta cheese (low calorie), sliced
• 1 stick margarine
• 2 medium green peppers, chopped
• 2 medium onions, chopped
• 1 (10 oz.) can Ro-Tel tomatoes, chopped (undrained)
• 1 (10 oz.) can diced Ro-Tel tomatoes with green chilies (undrained)
• 15 oz. frozen petit English peas (baby)

1. Cook chicken with bouillon cubes in 3 quarts boiling water. Remove chicken when done; drain well.
2. Reserve the liquid that the chicken was cooked in to cook the spaghetti.
3. Skin and debone chicken when cool enough to handle.
4. Cut chicken into bite size pieces and place in a very large mixing bowl.
5. Cook broken spaghetti in the liquid that chicken was cooked in.
6. Drain spaghetti and add it to the chicken.
7. Place slices cheese over chicken and spaghetti.
8. Let the heat from the spaghetti soften and melt the cheese.
9. Stir very well.

chicken, chicken bouillon, vermicelli spaghetti, velveeta cheese, margarine, green peppers, onions, rotel tomatoes, rotel, peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=732002 (may not work)