Recipe for Spaghetti Chicken Casserole

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Yield:

Ingredients:

Amount	Ingredient
12 oz	vermicelli spaghetti
2 x	chicken fryers
2 can	ro*tel tomato w/green chili
1 can	tiny english peas, drained
1 lb	processed cheese
1 lrg	green pepper, chopped
1 lrg	onion, chopped
1/2 stk	butter or margarine
	salt

Instructions:

Instructions: Boil chicken in seasoned water and save broth. Remove chicken from bone. Cook spaghetti in broth. Grate cheese and add to spaghetti while hot. Cook pepper and onion in margarine and add to spaghetti mixture. Add RO*TEL Tomatoes and Green Chilies, peas and chicken.

Mix well and pour into greased casserole dish. Bake at 350F until blended through.

This recipe freezes well. This recipe was contributed by Lee Rounsville of Oakland Mississippi to the book "Snake, Rattle and RO*TEL."

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