Chicken Cheese Spaghetti

Penny Roberson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 sticks oleo
  • 4 chicken breasts
  • 1 (12 oz) package thin spaghetti
  • 2 (8oz) cans tomato sauce
  • 1 can Rotel® tomatoes
  • 1 lb American® cheese (blue box)

Boil chicken, debone, save broth. Cook spaghetti according to directions in chicken broth; drain. Sauté onion and bell pepper in oleo. Grate cheese. Mix all ingredients in large baking dish. Bake at 350 degrees for 1 hour or until bubbly.





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