Chicken Spaghetti - cooking recipe

Ingredients

2 large frying chickens
2 green peppers, chopped
2 large onions, chopped
1 (10 oz.) can Ro-Tel tomatoes
2 (3 oz.) cans mushrooms, drained
18 oz. Velveeta, cut in small squares
1 (8 1/2 oz.) can English peas, drained

Preparation

Cook chicken in water (salted if desired) and let cool in broth.
Remove meat from bone.
Cook spaghetti in broth and drain; reserving liquid.
Mix chicken, spaghetti, peppers, onions and cheese.
Stir well.
Add tomatoes, mushrooms and peas.
If mixture seems dry, reserved liquid may be added.
Divide into casserole dishes.
Bake at 350\u00b0 for 30 minutes or freeze.