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    CHICKEN SPAGHETTI


    Source of Recipe


    Nelda Foust


    List of Ingredients


    • 1 pkg. boneless, skinless cooked chicken breast
    • 3/4 c. celery
    • 1/2 c. bell pepper
    • 3/4 c. onion
    • 1 box frozen peas
    • 2 cans Ro-tel tomatoes
    • 1 lb. velveeta, cubed
    • 16 oz. pkg. angel hair spaghetti
    • Salt and pepper to taste
    • 1 small pkg. shredded cheddar cheese


    Instructions


    1. After cooking chicken, remove it from the broth to cool and cut in bite-size pieces. Cook celery, peppers and onion until nearly tender then add spaghetti. After spaghetti is cooked, drain and stir in remaining ingredients. Stir gently until velveeta is melted.
    2. Pour into casserole dish, cover with cheddar cheese. Bake in 350 oven til cheese is melted.
 

 

 

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