Nevada'S Chicken And Spaghetti - cooking recipe

Ingredients

6 chicken breasts, deboned
2 onions, chopped
2 bell peppers, chopped
1 c. chopped celery
1 can Ro-Tel tomatoes
2 cans English peas
1 1/2 lb. Velveeta cheese
16 oz. thin spaghetti
1 1/2 sticks oleo

Preparation

Boil chicken and debone. Save broth. Saute pepper, onion and celery until tender. Do not brown. Cook spaghetti in broth until tender. Do not drain. Add pepper, onion, celery and cheese. Mix well until cheese melts. Add peas and tomatoes. Add chicken and mix well. Cook at 350\u00b0 for 45 minutes in large casserole.