Chicken Spaghetti

By hmickler

Use chicken breast only

I use 1/2 a bag of peas.

Olives I use the small can all chopped up.

Ingredients

• 2-3 Fryers
• 2 sticks margarine
• 2 green peppers, finely cut
• 2 onions, finely cut
• 1 cup chopped celery
• 6 oz. chopped mushrooms
• 2 cans rotel tomatoes and green chillies
• 2 cans cream of mushroom soup
• 3 pounds velveeta cheese
• large package spaghetti
• 1/2 bag of peas
• 1 small can chopped olives

Preparation

Step 1

Cook and bone 2 or 3 fryers. Saute in 2 sticks margarine the following: 2 green peppers; finely cut, 2 onions; finely cut, 1 cup chopped celery. Add 8 oz. fresh chopped mushrooms and cook briefly.

Combine the folliwing: 2 cans rotel tomatoes and green chilies, 2 cans cream of mushroom soup, 3 lbs. velveeta cheese. Heat til cheese melts.

Cook large package spaghetti in chicken broth. (Add enough water to cook spaghetti) Drain when done. Mix all above ingredients plus a package of frozen green peas and small can chopped ripe olives. Mix all together and put in large casserole dish and bake 30 minutes. (Cook temp. NOT provided)