Chicken Spaghetti - cooking recipe

Ingredients

2-3 lb. fryer, roasted or broiled
2 large onions
2 large bell peppers
1 stick margarine
16 oz. box of spaghetti
16 oz. can English peas, drained
2-8 oz. cans mushrooms, drained
1 lb. velveeta cheese, cut in small pieces
1 can mild, diced Rotel tomatoes, drained
2 1/2 c. chicken broth
2 Tbsp. Worcestershire sauce
Salt and pepper to taste

Preparation

Debone and shred chicken; set aside.
In small skillet, saute onion and bell pepper in margarine or butter.
Boil spaghetti al dente.
Drain and place in a large bowl.
Mix spaghetti, peas, mushrooms, cheese, and tomatoes.
Add chicken, sauteed onion and bell pepper.
Salt and pepper to taste.
Put in large casserole dish.
Bake at 350\u00b0 for 30 minutes.
Freezes well.