Rotel Chicken - cooking recipe

Ingredients

3 lb. boneless chicken breasts, cooked (boiled) and shredded or cut into small pieces
1 (7 oz.) box spaghetti, broken in 3's
1 medium onion, chopped
1 bell pepper, chopped
2 or 3 ribs celery
1 can Ro-Tel tomatoes (regular or medium, if you want it hot)
1 c. frozen green peas (do not thaw)
1 lb. cubed Velveeta cheese
1 can cream of mushroom soup
1 large or 2 small cans mushrooms

Preparation

Preheat oven to 350\u00b0. Cook chicken in water, then remove it to cool, saving broth. Cook spaghetti in chicken broth. Meantime, cook onions, pepper and celery in butter in a large skillet until tender. Add tomatoes, soup and cheese, stirring until cheese is melted. Add chicken, spaghetti and peas. Mix well. Pour into a lightly greased 13 x 9 pan or casserole dish. Bake for 40 minutes or until bubbly. May be frozen prior to baking. Serves 8.