🫙 From the Spice Rack
Spaghetti Chicken Casserole
12 oz Vermicelli Spaghetti 2 Chicken Fryers 2 cn RO*TEL Tomato w/Green Chili 1 cn Tiny English Peas; drained 1 lb Processed Cheese 1 lg Green Pepper; chopped 1 lg Onion; chopped
maineasy
Ingredients8 items
Ingredients
- 12ozvermicelli spaghetti
- 2chicken fryers
- 2can ro*tel tomato w/green chili
- 1can tiny english peas; drained
- 1lbprocessed cheese
- 1large green pepper; chopped
- 1large onion; chopped
- 3/4cup butter or margarine
Directions
- 1
12 oz Vermicelli Spaghetti 2 Chicken Fryers 2 cn RO*TEL Tomato w/Green Chili 1 cn Tiny English Peas
- 2
drained 1 lb Processed Cheese 1 lg Green Pepper
- 3
chopped 1 lg Onion
- 4
chopped 3/4 c Butter or Margarine Salt Pepper Boil chicken in seasoned water and save broth
- 5
Remove chicken from bone
- 6
Cook spaghetti in broth
- 7
Grate cheese and add to spaghetti while hot
- 8
Cook pepper and onion in margarine and adde to spaghetti mixture