Anne'S Golden Chicken And Spaghetti

• 1 hen or 2 large fryers
• 2 large onions, chopped
• 1 1/2 lb. Velveeta cheese
• 4 stalks celery
• 1 can diced Ro-Tel tomatoes
• 1 1/2 sticks margarine
• 2 (17 oz.) cans green peas and juice
• 16 oz. thin spaghetti
• 2 bell peppers, chopped

1. Cook chicken until done with salt and pepper; let cool.
2. Save broth and debone chicken.
3. Saute peppers, onions and celery in margarine (about 45 minutes).
4. Do not brown.
5. Cook spaghetti in broth, adding water if necessary.
6. Do not drain.
7. Add sauteed vegetables and chicken; mix together.
8. Add tomatoes and cheese. Mix lightly until cheese melts.
9. Add peas, plus juice.
10. Bake at 350u0b0 for 45 minutes.
11. Best when made day ahead.
12. Freezes well. Serves a bunch.

hen, onions, velveeta cheese, stalks celery, rotel tomatoes, margarine, green peas, thin spaghetti, bell peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=644160 (may not work)