Chicken Spaghetti

Ingredients

• 1 frying chicken (boiled, boned and shredded or cut into bite sized pieces)
• 1 lb thin spaghetti
• 1 (10 ounce) can Rotel Tomatoes (tomatoes with onions and peppers)
• 1 large onion, chopped
• 1/4 lb butter or margarine
• 1 (14 ounce) can early june peas
• 1 (10 3/4 ounce) can cream of mushroom soup
• salt
• pepper
• 1 lb Velveeta cheese

Directions

1. 1

   Boil chicken in water until done.

2. 2

   Bone the chicken and tear or cut into bite size pieces; set aside.

3. 3

   Sauté onion in one stick of butter until clear.

4. 4

   Meanwhile boil the spaghetti in the broth from cooking the chicken.

5. 5

   Melt the cheese.

6. 6

   Mix the chicken, the spaghetti including the liquid it was cooked in, onion, peas and Velveeta together.

7. 7

   Add salt and pepper to taste.

8. 8

   Put into a large casserole which has been sprayed with Pam or oiled to prevent sticking.

9. 9

   Spoon the mushroom soup over and bake at 350°F for 30 minutes or until heated through.