Chicken Spaghetti

By Pshirley

Ingredients

• 3 c. cooked chicken cut in bite sized pieces
• 6 c. broth
• 2 T. flour
• 1 can mushrooms
• 1 can chopped rotel
• 1 clove of garlic
• 1 onion grated
• 1 c. velvetta cheese grated
• 4 T butter
• 1 package very thin spaghetti
• 1/2 can english peas
• 1 c. buttered bread crumbs
• pimento optional

Preparation

Step 1

Cook spaghetti in chicken broth, let cool in broth. Saute onions, garlic, and mushrooms 15 minutes in butter over low heat. Add flour. This will be real thick. Add broth gradually, add tomatoes, garlic, onions and cheese. Cook over low heat. In buttered casserole, put a layer of peas and crumbs and mixture of spaghetti and cheese sauce. Cook until bubbly at 350 degrees