Saute onions, pepper, and olives in oleo.
Add soup, Rotel, Velveeta, and chicken.
Mix with vermicelli.
Bake in large casserole dish (I spray mine with Pam to ensure it's easier to clean) at 350\u00b0 until hot and bubbly.
Stew chicken breasts.
(Save 1 quart of broth.)
Cut or tear chicken into bite size pieces.
Cook onion and pepper in margarine over low heat.
Cook spaghetti in chicken broth (do not drain spaghetti).
Melt diced Velveeta in onion and pepper, then add mixture to spaghetti.
Add remaining ingredients.
Place chicken in water to cover and simmer until tender; debone and cut into bite-size pieces.
In same broth, cook spaghetti (do not drain).
In skillet, saut onion and green pepper in butter.
Add flour and blend well.
Add mushrooms and tomatoes.
Simmer about 10 minutes, stirring occasionally.\tAdd Ro-Tel mixture to cooked spaghetti.
Stir in Velveeta cheese.
Add chicken.
Salt and pepper to taste.
Pour into buttered casserole and bake at 350\u00b0 about 30 minutes.
Cook chicken until tender. Save 1 1/2 cups of broth and cook spaghetti in chicken broth; do not drain. Dice chicken into bite size pieces. Dice cheese and add to hot spaghetti. Stir until cheese is melted. Saute onion in butter. Add all ingredients. Pour into two 9 x 13-inch pans. Bake at 350\u00b0 for 30 to 45 minutes.
Boil the chicken in 4 cups of water and seasoning.
Remove chicken and debone.
Boil spaghetti in same water as chicken. While spaghetti is boiling, saute onion, bell pepper and celery in butter until tender.
Mix sauteed vegetables with spaghetti still in the water, Ro-Tel tomatoes, chicken and Velveeta cheese.
Stir until cheese melts.
Pour mixture in a 9 x 13-inch pan and bake at 350\u00b0 for 45 minutes.
Boil chicken.
Remove from bone (save broth).
Break spaghetti into bite size pieces.
Cook in chicken broth.
Drain.
Saute pepper and onion in margarine until tender.
Melt cheese and mix with soup, peas, Ro-Tel and mushrooms.
Add salt to taste.
Add chicken and spaghetti.
Mix everything well.
Bake in buttered 2 or 3-quart baking dish for 15 minutes at 350\u00b0.
Boil chicken and chop. Leave water to cook spaghetti in. Saute onion and bell pepper in margarine. After cooking spaghetti, leave enough water to cover cooked spaghetti, then add cheese, peas, tomatoes and onions and bell pepper mixture. Salt and pepper to taste. Mix all ingredients well; pour into baking dish. Cook at 350\u00b0 for 35 minutes.
Boil chicken until tender and remove from bone.
Saute chopped onions and bell peppers in butter.
Cook spaghetti until done, drain.
Add melted cheese, Ro-Tel tomatoes and chicken to spaghetti.
Mix well.
Add peas and fold in easily.
Bake for 30 minutes, covered.
This works well in the crock-pot.
hyme beneath skin of each chicken breast.
Heat a lightly
Saute onions and peppers in margarine. Add cheese; stir until melted. Add tomatoes. Boil spaghetti; drain well.
Layer out chicken and spaghetti in baking dish. Pour sauce over this. Cook until bubbly at 350\u00b0, about 20 minutes.
Skin and debone chicken breasts.
Roll in flour and spray with nonstick Pam, both sides. Broil until brown.
Place in baking dish and cover with spaghetti sauce. Bake at 450\u00b0 until bubbly. Turn heat off.
Place cheese slices on chicken and leave in hot oven until melted. Cook spaghetti as directed on box. Serve chicken over spaghetti.
Cook chicken and take meat off bones.
Cook spaghetti.
Brown onion
Boil, bone and dice chicken.
Cook spaghetti in chicken broth. In separate pot, saute onion and pepper in oleo.
Add to chicken and spaghetti.
Next add rest of ingredients.
Warm all ingredients in oven for 20 or 30 minutes.
Serves 5 to 6 people.
Boil chicken until tender; remove bone, chop up and set aside. Reserve broth. Cook spaghetti according to package directions and set aside.
Saute bell pepper, celery and onion in butter and combine with chicken and spaghetti; put in a baking dish.
Pour over enough broth to make mixture very wet.
Bake at 350\u00b0 until mixture bubbles throughout.
Remove from oven and cover top with cracker crumbs; return to oven to brown or cover top with bread crumbs sprinkled with grated cheese and return to oven until brown.
Boil and debone chicken; cook spaghetti in chicken broth until tender and drain.
Saute chopped onion, bell pepper and pimento in butter until tender.
Mix chicken, spaghetti, vegetables and soup. Top with grated cheese.
Bake at 350\u00b0 for 30 minutes.
Boil chicken and debone.
Cook onions, bell pepper and celery in chicken broth.
Cook spaghetti.
Mix soup and broth with ingredients, chicken and spaghetti.
Place in dish and top with grated cheese.
Cover and bake about 20 minutes at 350\u00b0.
b>chicken breasts until no longer pink and shred.
Boil the spaghetti
Cook and debone chicken.
Save broth and cook spaghetti in it. Add melted oleo; stir in remaining ingredients.
Cook in 350\u00b0 oven until bubbling hot.
Cook fat, onion, garlic and mushrooms for 10 minutes.
Add flour; stir until blended.
Add broth; stir until thick.
Add chicken, tomatoes and cheese.
Cook until cheese melts.
Arrange layer of chicken and spaghetti.
Put crumbs on top.
Bake at 375\u00b0 for 25 minutes.
ver low heat or until chicken and vegetables are tender.