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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