Chicken Spaghetti - cooking recipe

Ingredients

2 large fryers, skinned, cooked and deboned
1 (12 oz.) pkg. spaghetti
12 c. chicken broth
2 bell peppers, chopped
2 large onions, chopped
1 (17 oz.) can English peas
1 (10 oz.) can Ro-Tel tomatoes
2 sticks margarine
1/2 c. pimento
1 lb. processed cheese

Preparation

Cook spaghetti in chicken broth after cooking fryers.
Saute onion and peppers in margarine.
Mix in chicken, peas, pimento, Ro-Tel tomatoes and cheese; cut into chunks.
Heat until cheese melts.
Stir in spaghetti and broth mixture.
Pour into three 13 x 9 x 2-inch pans.
Freeze 2 casseroles and bake the other one at 325\u00b0 until hot and bubbly.
Garnish with grated cheese.