Spaghetti Chicken Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Vermicelli Spaghetti,
2: Chicken Fryers,
2 can: RO*TEL Tomato w/Green Chili,
1 can: Tiny English Peas, drained
1 lbs: Processed Cheese,
1 large: Green Pepper, chopped
1 large: Onion, chopped
3/4 cup: Butter or Margarine,
Salt,
Pepper,
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 adde 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.
Source from luhu.jp
bone. Cook spaghetti in broth. Grate cheese and add to spaghetti
while hot. Cook pepper and onion in margarine and adde 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.
Source from luhu.jp