*  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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