Chicken Rotel(Student Favorite)

• 1 whole chicken
• 12 oz. pkg. spaghetti
• 1 chopped bell pepper
• 1 chopped onion
• 1 stick margarine
• 1 lb. Velveeta cheese
• 1 can cream of mushroom soup
• 1 large can small English peas, drained
• 1 can Ro-Tel tomatoes
• 1 can chopped or sliced mushrooms, drained
• salt to taste

1. Boil chicken.
2. Remove from bone (save broth).
3. Break spaghetti into bite size pieces.
4. Cook in chicken broth.
5. Drain.
6. Saute pepper and onion in margarine until tender.
7. Melt cheese and mix with soup, peas, Ro-Tel and mushrooms.
8. Add salt to taste.
9. Add chicken and spaghetti.
10. Mix everything well.
11. Bake in buttered 2 or 3-quart baking dish for 15 minutes at 350u0b0.

chicken, spaghetti, bell pepper, onion, margarine, velveeta cheese, cream of mushroom soup, peas, rotel tomatoes, mushrooms, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695884 (may not work)