Chicken Spaghetti
Chicken Spaghetti is an moderately easy dinner. Made with 2 lb. fryer, salt to taste, 1 1/2 sticks oleo, 2 bell peppers, chopped and 2 large onions, chopped, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Cut fryer in quarters, wash, cover and cook in water with salt and celery.
Let stay in broth until cooled.
Remove and debone chicken, saving broth.
Saute peppers and onions in oleo.
Do not brown.
Cook spaghetti in broth.
Add water if necessary.
Do not drain.
Add onions, peppers and chicken.
Mix together well, then add Ro-Tel and diced Velveeta.
Mix lightly until cheese melts. Add peas with juice.
Be careful not to mush up peas while stirring.
Good made a day ahead.
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