Chicken Spaghetti

Name: Chicken Spaghetti
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12 serving(s)
Ingredients: 1 frying chicken (boiled, boned and shredded or cut into bite sized pieces); 1 lb thin spaghetti; 1 (10 ounce) can Rotel Tomatoes (tomatoes with onions and peppers); 1 large onion, chopped; 1/4 lb butter or 1/4 lb margarine; 1 (14 ounce) can early june peas; 1 (10 3/4 ounce) can cream of mushroom soup; salt; pepper; 1 lb Velveeta cheese

(2)

Recipe by Nancy Sneed

Comfort food that serves a bunch so invite lots of friends or family to help eat it. Freezes very well so you can separate it into several meals if you have a small family or 2 really good sized ones for a family of 4 or 5. Prep time includes boiling the chicken.

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READY IN: 1hr 15mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

1

frying chicken (boiled, boned and shredded or cut into bite sized pieces)
1

lb thin spaghetti
1

(10 ounce) can Rotel Tomatoes (tomatoes with onions and peppers)
1

large onion, chopped
¹⁄₄

lb butter or 1/4 lb margarine
1

(14 ounce) can early june peas
1

(10 3/4 ounce) can cream of mushroom soup
salt
pepper
1

lb Velveeta cheese

DIRECTIONS

Boil chicken in water until done.
Bone the chicken and tear or cut into bite size pieces; set aside.
Sauté onion in one stick of butter until clear.
Add in the Rotal tomatoes.
Meanwhile boil the spaghetti in the broth from cooking the chicken.
Melt the cheese.
Mix the chicken, the spaghetti including the liquid it was cooked in, onion, peas and Velveeta together.
Add salt and pepper to taste.
Put into a large casserole which has been sprayed with Pam or oiled to prevent sticking.
Spoon the mushroom soup over and bake at 350°F for 30 minutes or until heated through.

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