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1 whole chicken (boned)
1 1/2 cups chicken broth
1 Pound spaghetti
1 stick butter (1/2 cup)
1 small bell pepper ( chopped)
1 small onion (chopped)
i small stick celery (chopped)
1 can rotel
1 pound velveeta
1 large can of mushrooms
Boil chicken ,debone and save 1 1/2 cups broth.
Cook and drain spaghetti, set aside.
Slowly saute in butter , bell pepper, onion and celery.
Mix with chicken, broth , rotel , mushrooms and spaghetti.
Cut cheese into small pieces and mix well. Save some of
the cheese to top dish.
Place in a casserole dish and bake at 350 degrees for 15-20 minutes.
Recipe can be halfed. Leftovers freeze well.
