Loyce Parks
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 (3 1/2 to 4 lb ) fryer
• 1 (12 oz) package spaghetti
• 1 fairly large onion, chopped
• 1 stick margarline
• 1 lb Velveeta® cheese, cubed
• 1 can Rotel® tomaotes, diced and drained
• 1 bell pepper, chopped

Cover fryer over with water and boil until tender. Debone fryer and pull or chop into pieces. Save the broth. Sauté onion and bell pepper in margarine. Cook spaghetti in chicken broth (do not drain). Add cheese to spaghetti while it is still hot. Add onion, bell pepper, and Rotel® tomatoes to spaghetti and cheese mixture. Add chicken. Put in casserole dish. Bake at 350 degrees for 40 to 45 minutes.

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