Chicken Spaghetti Casserole - cooking recipe

Ingredients

2 large fryers, cooked and deboned
1 (12 oz.) pkg. spaghetti
12 c. chicken broth
2 bell peppers, chopped
2 large onions, chopped
1 (17 oz.) can English peas
1 (10 oz.) can tomatoes and green chilies
2 sticks margarine
1/2 c. pimento
1 lb. process cheese

Preparation

Cook
spaghetti
in chicken broth reserved from cooking fryers.
Saute
onion and peppers in margarine.
Mix in chicken, peas,
pimento,
tomatoes
and
chilies and cheese cut in chunks. Heat until cheese melts.
Stir in spaghetti and broth mixture. Pour
into\tthree
13 x 9 x 2-inch pans.
Freeze two casseroles and
bake
the other at 325\u00b0 until hot and bubbly. Garnish with cheese triangles.