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Dave's Garden Cookbook: Chicken Ro-tel Spaghetti

The 2001 Dave's Garden Cookbook

Chicken Ro-tel Spaghetti

By eyesoftexas

Category: Poultry

4 whole chicken breasts
2 green peppers, chopped
2 large onions, chopped
1 1/2 sticks margarine
12 oz. pkg vermicelli spaghetti
2 cans Ro-tel tomatoes & green chillies
2 lbs. Velveeta Cheese
1 large can mushrooms, drained
1 can English peas, drained
1 small jar pimentoes

Boil chicken breasts until tender, save broth. Cook the onions and peppers in the margarine. Cook spaghetti in 1 1/2 qts. reserved chicken broth. Add onions, peppers, Ro-tel to undrained spaghetti. Dice the Velveeta cheese and add with the chicken that has been torn in small pieces. Add mushrooms, peas, and pimentoes. Recipe makes 2 two-quart casseroles. Can be frozen and refrozen. Pricey,, but very good.

» Click here to print this recipe

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