Rotel Chicken - cooking recipe

Ingredients

1 whole chicken plus 2 chicken breasts
1 c. bell pepper, chopped
1 c. onion, chopped
2 lb. Velveeta cheese
1 can LeSueur peas (green)
1 (7 oz.) box spaghetti
1 can/jar pimentos
2 small cans mushrooms
1 stick margarine

Preparation

Stew the chicken and breasts and pull off the bones.
In a large pot, cook the bell pepper and onion in margarine until onion is clear and pepper is tender.
Drain mushrooms and add to pepper/onion mixture. Boil the spaghetti in chicken broth. When tender, drain and add to pepper/onion/mushroom mixture. Add chicken, peas and pimentos.
Add cheese.
Melt slowly.
Cook until all is blended.
Makes a big amount.