Spaghetti Chicken
12 oz. angel hair spaghetti
1 large fryer
Stick of margarine
2 large onions, chopped
2 large bell peppers, chopped
1 jar Cheese Whiz
1 can English peas, drained
1 can Rotel tomatoes (hot)
1 can cream of mushroom soup
Boil chicken in 2 quarts water. Debone chicken. Saute onions and peppers in margarine. Cook spaghetti in chicken broth.
Mix cheese and spaghetti in large mixing bowl, then add reamining ingredients and mix well. Put mixture in
casserole dish and bake at 350 degrees until bubbly.
Submitted by Rita Mansfield
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