Chicken Spaghetti - cooking recipe

Ingredients

5 lb. hen or fryer
2 large green peppers
2 large onions
1 1/2 sticks oleo
1 (7 oz.) pkg. thin spaghetti
2 cans Ro-Tel tomatoes
1/2 lb. Velveeta cheese
2 small cans mushroom soup
1 can English peas
2 Tbsp. Worcestershire sauce

Preparation

Season and cook chicken in enough water that there will be 1 1/2 quarts broth.
Chop and saute peppers and onions in oleo. Cook spaghetti in broth, mashed tomatoes and Worcestershire sauce until thickened, not too long. Add peas and mushroom soup.
Add shredded cheese. Stir until cheese melts.
Salt and pepper to taste. Remove bones from chicken and add to other mixture.