Chicken Spaghetti #2

By hmickler

Ingredients

• 2 or 3 fryers
• 2 sticks margarine
• 2 green peppers, finely cut
• 2 onions, finely cut
• 1 cup chopped celery
• 8 oz. fresh chopped mushrooms
• 2 cans rotel tomatoes
• green chilies
• 2 cans cream of mushroom soup
• 3 lbs. velveeta cheese
• large package / spaghetti
• 1 package frozen green peas
• small can chopped ripe 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 following: 2 cans rotel tomatoes and green chilies, 2 cans cream of mushroom soup, 3 lbs. velveeta cheese. Heat until 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.