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Ingredients
- 2 fryers
- l lb. Velveeta cheese
- 1 can Rotel tomatoes, diced
- 2 large onions, chopped
- 1 large onion, quartered
- 1 block oleo
- 1 large bell pepper, chopped
- celery, chopped
- 1 can cream of mushroom soup
- 1 12 oz packages #4 spaghetti
Preparation
Step 1
Quarter chickens and season with salt and red pepper. Boil chickens in large pot with quartered onions for 1 1/2 hours. Take chicken out, reserve stock. Strain stock and reserve one cup. Debone chicken, saute vegetables in oleo. Boil spaghetti in stock (will need to add water too). Mix all other ingredients together. Add reserved cup of stock. Stir well. Cover and bake at 350 degrees for 30 minutes.