ROTEL CHICKEN CASSEROLE

4 Large Chicken breasts (boiled with large onion, save broth)

1 bell pepper, chopped

1 onion, chopped

1 lb. Velveeta cheese

2 TBSP Worcestershire sauce

1 stick oleo

1 pkg. thin spaghetti (7 – 12 oz.)

1 can rotel tomatoes

1 large can LeSeur peas (drained)

Debone chicken breasts after cooking. Cut into coarse chunks. Cook spaghetti

In broth and drain. Sauté onion and bell pepper in oleo. Stir in chopped up cheese

and stir until melted. Add rotel tomatoes (I partially drain mine) and

Worcestershire sauce. Add spaghetti, chicken, and peas and mix well

Pour mixture into a large sprayed casserole dish and bake at 350 degrees for

25 – 30 minutes. I don’t cover mine while baking

Serve with warm French bread and a bag of salad and you have a delicious meal

Joyce Woods