Italian recipes

Spaghetti Chicken Casserole

Course : Italian
Serves: 6

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Ingredients:

12 ounces vermicelli spaghetti

2 medium chicken fryers

2 cans ro*tel tomato w/green chili

1 can tiny english peas -- drained

1 pound processed cheese

1 large green pepper -- chopped

1 large onion -- chopped

1 1/2 sticks butter or margarine

1 teaspoon salt

1 teaspoon pepper

Preparation / Directions:

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."

Spaghetti Chicken Casserole

Ingredients:

Preparation / Directions:

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