- 1 large fryer
- 1 stick of butter
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 (10 oz) pkg thin spaghetti, broken
- 1 can Ro-Tel tomatoes and juice
- 1 lb velveeta cheese, cubed
- 1 can peas and carrots with juice.
1. Boil chicken with seasonings until done.
2. Cook and debone. Save the broth
3. Sauté onion and pepper in butter until golden.
4. Cook spaghetti in chicken broth. Do not drain.
5. Mix all ingredients together and pour in a large casserole dish
6. Cook for 45 minutes.