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