Spaghetti Chicken Casserole

* 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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