Spaghetti chicken casserole

6 servings

Ingredients

Quantity Ingredient
12 ounces Vermicelli Spaghetti
2 Chicken Fryers
2 cans RO*TEL Tomato w/Green Chili
1 can Tiny English Peas; drained
1 pounds Processed Cheese
1 large Green Pepper; chopped
1 large Onion; chopped
¾ cup Butter or Margarine
Salt
Pepper

Directions

Boil chicken in seasoned water and save broth. Remove chicken from bone. Cook spaghetti in broth. Grate cheese and add to spaghetti while hot. Cook pepper and onion in margarine and adde to spaghetti mixture. Add RO*TEL Tomatoes and Green Chilies, peas and chicken. Mix well and pour into greased casserole dish. Bake at 350 degrees until blended through. This recipe freezes well.

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