*  Exported from  MasterCook  *
 
                        Spaghetti Chicken Casserole
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Casseroles
                 Pasta                            Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SHELTON XXXJ77A
   12      Ounces        Vermicelli Spaghetti
    2                    Chicken Fryers
    2      Cans          RO*TEL Tomato w/Green Chili
    1      Can           Tiny English Peas -- drained
    1      Pound         Processed Cheese
    1      Lg            Green Pepper -- chopped
    1      Lg            Onion -- chopped
    1 1/2  Sticks        Butter or Margarine
                         Salt
                         Pepper
 
 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 350 degrees 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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