Chicken Spaghetti

• frying chicken (boiled, boned and shredded or cut into bite sized pieces)1
• thin spaghetti↗1 lb
• (10 ounce) can Rotel Tomatoes (tomatoes with onions and peppers)1
• large onion, chopped↗1
• lb butter or 1/4 lb margarine↗1⁄4 lb
• (14 ounce) can early june peas↗1
• (10 3/4 ounce) can cream of mushroom soup1
• salt↗
• pepper↗
• lb Velveeta cheese↗1 lb

Step-by-step instructions

1. 1

   Boil chicken in water until done.

2. 2

   Bone the chicken and tear or cut into bite size pieces; set aside.

3. 3

   Sauté onion in one stick of butter until clear.

4. 4

   Add in the Rotal tomatoes.

5. 5

   Meanwhile boil the spaghetti in the broth from cooking the chicken.

6. 6

   Melt the cheese.

7. 7

   Mix the chicken, the spaghetti including the liquid it was cooked in, onion, peas and Velveeta together.

8. 8

   Add salt and pepper to taste.

9. 9

   Put into a large casserole which has been sprayed with Pam or oiled to prevent sticking.

10. 10

    Spoon the mushroom soup over and bake at 350°F for 30 minutes or until heated through.