Chicken Spaghetti(Number Served: 8 To 10 People) - cooking recipe

Ingredients

2 fryers (2 to 3 lb. each)
2 bell peppers
2 (12 oz.) pkg. spaghetti
2 large pkg. frozen Birds Eye English peas (tiny)
2 large cans Ro-Tel
2 small jars chopped pimento
2 large onions, chopped
2 cans mushrooms
1 1/2 sticks oleo
2 lb. Velveeta cheese
1 can ripe olives, chopped
1 stalk celery

Preparation

Boil chicken with one piece celery and salt and pepper to taste.
Chop cooked chicken into bite size pieces.
Boil spaghetti in chicken stock, adding water (or chicken broth) if necessary. Add cheese to hot spaghetti so it will melt.
Saute chopped onions and peppers in oleo.
Add remaining ingredients to spaghetti and mix.
Bake in 350\u00b0 oven until bubbles.