Chicken Spaghetti - cooking recipe

Ingredients

1 (3 lb.) fryer chicken
1 lb. Velveeta cheese
1 large onion, chopped
1 large green pepper (optional)
1 (4 oz.) can mushroom pieces or 1 pkg. fresh mushrooms, sliced
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 lb. thin spaghetti

Preparation

Boil chicken, cool, debone and chop into bite-size pieces. Set aside.
In large pot or skillet, melt 3 tablespoons oleo. Cook onions, peppers and mushrooms until soft.
Add Velveeta cheese and stir until melted.
Add undiluted soups, chopped chicken and heat thoroughly.
Cook spaghetti in reserved chicken broth.
Drain.
Layer spaghetti and chicken mixture in 9 x 13-inch casserole.
Bake at 350\u00b0 until hot and bubbly.
Freezes very well before baking.
Yields 12 servings.