Chicken Spaghetti

• 2 chickens
• bouillon cubes
• 2 small pkg. spaghetti
• 2 tomatoes (optional)
• 1 stick margarine
• 2 onions, medium size
• 2 peppers, medium size
• 1 stalk celery
• 1 small jar pimentos
• 1 can drained English peas
• 2 cans cream of mushroom soup
• 1 can Ro-Tel tomatoes, diced or crushed
• 1 small box Velveeta cheese, cubed
• chili powder to taste

1. Boil chickens, seasoned to taste.
2. Cool and remove fat. Replace flavor with bouillon cubes.
3. Debone and cut into bite-size pieces.
4. Boil spaghetti in the chicken broth.
5. Cut and saute onions, peppers and celery in margarine.
6. Add tomatoes, pimento, English peas, soup, Ro-Tel, Velveeta and chili powder.
7. Mix well. Bake at 350u0b0 for 20 to 25 minutes until heated through.
8. Makes a large quantity.
9. Good hot or cold.
10. Freezes beautifully.

chickens, bouillon cubes, spaghetti, tomatoes, margarine, onions, peppers, celery, pimentos, peas, cream of mushroom soup, rotel tomatoes, velveeta cheese, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=188604 (may not work)