Deluxe chicken spaghetti

16 Servings

Ingredients

QuantityIngredient
-(up to)
6poundsChicken breasts
2largesGreen peppers
2largesOnions
Stick butter
1poundsThin spaghetti or vermicelli
3quartsBroth
3poundsVelveeta cheese
1canRotel
2tablespoonsWorcestershire sauce
1can(large) mushrooms; drained
1can(#2) tiny green peas; drained
Salt and pepper to taste

Directions

Boil chicken breasts in water until tender; cool. Reserve broth. Chop green peppers and onions. Saute in butter. Cook spaghetti in 3 quarts of reserved broth. Do not take out of pot OR DRAIN! Add velveeta and stir until melted. Add remaining ingredients and pepper and onion mixture. Mix well. Put into two 3-quart casserole dishes. Heat in oven at 350 degrees until bubbly. May cover with foil unless it is real juicy.

NOTE: Some almonds on top make it better! FROM MAUDE F. KING

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .