Ingredients:
- 1 chicken or use chicken breasts
- 1 lb. spaghetti
- 2 cups chopped bell pepper
- 2 cups chopped celery
- 2 cups chopped onion
- 1 lb. Velveeta Cheese
- 1 can Ro-tel tomatoes (don’t use mild)
- 1 pkg. frozen peas
Directions:
- Cook chicken in 4 cups water, SAVE LIQUID, cool and debone
- Cook spaghetti in broth from cooking chicken, add more water or chicken broth to make 6 cups
- Saute bell peppers, celery and onions
- Drain spaghetti SAVING LIQUID
- To liquid add Velveeta cheese, stir until cheese is melted
- Add Rol-Tel tomatoes peas and mix
- Season with salt and pepper
- At this point you may need to add more liquid if mixture is too thick. AIf too thick it will be dry after baking because spaghetti will absorb much of the liquid
- Add spaghetti and chicken pieces
- Pour mixture into greased baking dishes
- Bake at 350 degrees for 45 minutes to one hour. Do not cover.
Note: Use original or hot Ro-Tel tomatoes, not mild or there will be no flavor. If using skinned chicken breast use some chicken broth or chicken cubes for more flavor.
This freezes well, but allow more time to bake if frozen.
This delicious recipe is from Pam Sanders.
Thank you, Pam!
