Chicken and Spaghetti

Odell Payne
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 chicken, boiled and deboned
  • 12 oz spaghetti
  • 1 can English peas
  • 1 onion
  • 1 bell pepper
  • 3 stalks celery
  • 1 can Rotel® tomatoes and green chili
  • 1 lb Velveeta® cheese, cut in pieces
  • 1 jar pimento
  • 1 can cream of chicken soup

Cook spaghetti in chicken broth. Sauté onion, bell pepper, and celery in 3/4 stick of oleo. Combine all ingredients. Bake 45 minutes at 350 degrees.


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