Title: Spaghetti chicken casserole
 Categories: Poultry, Pasta
      Yield: 6 Servings
 
     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
    3/4 c  Butter or Margarine
           Salt
           Pepper
 
  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.