CHICKEN AND SPAGHETTI|
1 bell pepper
1 can Ro-Tel tomatoes
1 lb. Velveeta cheese
1 stick oleo
1 lb. spaghetti or egg noodles
Salt and pepper chicken. Boil until tender. Save
chicken broth. Debone chicken and boil spaghetti in chicken
broth. Saute bell pepper and onion in one stick of oleo. Mix
spaghetti with chopped up cheese until cheese melts. Add
Ro-Tel, onion, bell pepper, chicken and 1 cup chicken broth.
Pour into buttered casserole dish and bake at 350 degrees until cheese
starts to bubble. Freezes well.
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