Chicken Spaghetti - cooking recipe

Ingredients

2 lb. fryer
salt to taste
1 1/2 sticks oleo
2 bell peppers, chopped
2 large onions, chopped
1 can tiny English peas
1 1/2 lb. Velveeta, diced
1 can Ro-Tel tomatoes
16 oz. thin spaghetti
2 stalks celery, chopped

Preparation

Cut fryer in quarters, wash, cover and cook in water with salt and celery.
Let stay in broth until cooled.
Remove and debone chicken, saving broth.
Saute peppers and onions in oleo.
Do not brown.
Cook spaghetti in broth.
Add water if necessary.
Do not drain.
Add onions, peppers and chicken.
Mix together well, then add Ro-Tel and diced Velveeta.
Mix lightly until cheese melts. Add peas with juice.
Be careful not to mush up peas while stirring.
Good made a day ahead.