2 chicken breasts or 1 fryer, boiled, cooled and cut into pieces (save the broth)
2 bell peppers, chopped
2 large onions, chopped
2 large cans English peas, drained
2 cans Rotel tomatoes (notice that some Rotel is HOT)
2 (4 oz.) jars chopped or diced pimento, drained
2 (4 1/2 oz.) jars sliced mushrooms, drained
1 1/2 sticks oleo
2 pounds Velveeta cheese
12 ounces spaghetti (I usually use elbow macaroni, or bow-tie macaroni)
Boil the chicken in a large pot with at least 3 quarts of water; chicken must be covered with water. Strain the stock and reserve for cooking the spaghetti. Saute the peppers and onions in the oleo. Cook the spaghetti in the broth where the chicken was cooked. Cut up the chicken. Chop the Velveeta into pieces. Mix the cooked ingredients: chicken, vegetables, and spaghetti, stir in the cut pieces of cheese. Put in greased casserole dishes. Bake at 350° for about 30 minutes.
It takes about 2-2 1/2 quarts of chicken broth to cook the 12 ounces of spaghetti. After the spaghetti is done, drain but save the broth. After mixing all ingredients more broth can be added if necessary. 1 recipe makes about 5 quarts of the finished product. The dry spaghetti takes about 11 minutes to cook, once it has been put in the boiling broth. This dish freezes well. When you prepare this be sure to have several containers, unless you are planning on feeding a lot of people!
I always add English peas and mushrooms. All recipes don’t call for those two ingredients. You’ll have the 5 quarts of the finished product if you do use the peas and mushrooms.