Chicken Spaghetti

• 2-3 lb. fryer, roasted or broiled
• 2 large onions
• 2 large bell peppers
• 1 stick margarine
• 16 oz. box of spaghetti
• 16 oz. can English peas, drained
• 2-8 oz. cans mushrooms, drained
• 1 lb. velveeta cheese, cut in small pieces
• 1 can mild, diced Rotel tomatoes, drained
• 2 1/2 c. chicken broth
• 2 Tbsp. Worcestershire sauce
• Salt and pepper to taste

1. Debone and shred chicken; set aside.
2. In small skillet, saute onion and bell pepper in margarine or butter.
3. Boil spaghetti al dente.
4. Drain and place in a large bowl.
5. Mix spaghetti, peas, mushrooms, cheese, and tomatoes.
6. Add chicken, sauteed onion and bell pepper.
7. Salt and pepper to taste.
8. Put in large casserole dish.
9. Bake at 350u0b0 for 30 minutes.
10. Freezes well.

fryer, onions, bell peppers, margarine, english peas, mushrooms, velveeta cheese, tomatoes, chicken broth, worcestershire sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129946 (may not work)