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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