Chicken And Spaghetti Casserole

• 7 oz. spaghetti
• 1 can Ro-Tel tomatoes
• 8 oz. Velveeta cheese
• 1 large onion
• 1 small can English peas
• 1/4 bell pepper, chopped
• 1 whole chicken (I use breasts only)
• 1 can cream of mushroom soup
• 1 stick butter
• dash of red pepper

1. Boil chicken until cooked and tender; salt and pepper the water.
2. Save broth to cook spaghetti in.
3. Debone chicken.
4. Saute onion and bell pepper in 3/4 butter.
5. Drain spaghetti and return to pot.
6. Melt cheese in hot spaghetti and 1/4 butter.
7. Add Ro-Tel, peas, corn and cream of mushroom soup.
8. Add red pepper.
9. Stir. Saute onion, bell pepper and chicken.
10. Stir until all cheese is melted.
11. Pour in casserole dish.
12. Bake at 350u0b0 for 1 hour, then reduce heat to 200u0b0 for about 1 hour.

spaghetti, rotel tomatoes, velveeta cheese, onion, peas, bell pepper, chicken, cream of mushroom soup, butter, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1073987 (may not work)