Chicken Spaghetti - cooking recipe

Ingredients

2 chickens
bouillon cubes
2 small pkg. spaghetti
2 tomatoes (optional)
1 stick margarine
2 onions, medium size
2 peppers, medium size
1 stalk celery
1 small jar pimentos
1 can drained English peas
2 cans cream of mushroom soup
1 can Ro-Tel tomatoes, diced or crushed
1 small box Velveeta cheese, cubed
chili powder to taste

Preparation

Boil chickens, seasoned to taste.
Cool and remove fat. Replace flavor with bouillon cubes.
Debone and cut into bite-size pieces.
Boil spaghetti in the chicken broth.
Cut and saute onions, peppers and celery in margarine.
Add tomatoes, pimento, English peas, soup, Ro-Tel, Velveeta and chili powder.
Mix well. Bake at 350\u00b0 for 20 to 25 minutes until heated through.
Makes a large quantity.
Good hot or cold.
Freezes beautifully.