Chicken Spaghetti I Recipe

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Type: Chicken Spaghetti I Free Cooking Recipe – Pasta

No other!

Ingredients / Directions
10 to 12 chicken breasts
4 to 6 chicken thighs
Salt and pepper
to taste
3 quarts chicken broth
2 large green bell peppers
2 large onions
1/4 cup(s) butter
1 pound vermicelli
3 pounds processed cheese
1 (10 ounce) can Ro-Tel Tomatoes and Green Chiles
2 tablespoons Worcestershire sauce
1 (6 ounce) can sliced mushrooms
1 (17 ounce) can English peas
drained In a large pot
boil chicken pieces until tender. Salt and pepper to taste. Cool meat in broth; reserve broth. Supplement reserved broth with canned broth to make 3 quarts. Remove skin and bones and cut chicken into bite-size pieces.

In a medium skillet
saut� peppers and onions in butter or margarine until soft.

In a very large pot
bring broth to a boil and cook vermicelli in broth until tender. Do not overcook. Leave vermicelli in broth. Add cheese cut in chunks. Stir until melted. Add Ro-Tel
onion mixture and chicken. Pour into 1 large or several small casserole dishes. Bake at 350 degrees F for 45 minutes or until bubbly.

Yields 16 servings.

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