Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 5½ \N | -(up to) |
| 6 pounds | Chicken breasts |
| 2 larges | Green peppers |
| 2 larges | Onions |
| 1½ \N | Stick butter |
| 1 pounds | Thin spaghetti or vermicelli |
| 3 quarts | Broth |
| 3 pounds | Velveeta cheese |
| 1 can | Rotel |
| 2 tablespoons | Worcestershire sauce |
| 1 can | (large) mushrooms; drained |
| 1 can | (#2) tiny green peas; drained |
| \N \N | Salt and pepper to taste |
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, .