Chicken Spaghetti Casserole

• 2 large fryers, cooked and deboned
• 1 (12 oz.) pkg. spaghetti
• 12 c. chicken broth
• 2 bell peppers, chopped
• 2 large onions, chopped
• 1 (17 oz.) can English peas
• 1 (10 oz.) can tomatoes and green chilies
• 2 sticks margarine
• 1/2 c. pimento
• 1 lb. process cheese

1. Cook
2. spaghetti
3. in chicken broth reserved from cooking fryers.
4. Saute
5. onion and peppers in margarine.
6. Mix in chicken, peas,
7. pimento,
8. tomatoes
9. and
10. chilies and cheese cut in chunks. Heat until cheese melts.
11. Stir in spaghetti and broth mixture. Pour
12. intothree
13. 13 x 9 x 2-inch pans.
14. Freeze two casseroles and
15. bake
16. the other at 325u0b0 until hot and bubbly. Garnish with cheese triangles.

fryers, spaghetti, chicken broth, bell peppers, onions, english peas, tomatoes, margarine, pimento, process cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=532477 (may not work)