Golden Chicken Spaghetti

Ingredients

• 1 large fryer
• 4 cups water or chicken broth (or enough to cover chicken in pot)
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 bell pepper, chopped
• 1 large onion, chopped
• 2/3 stick margarine
• 1 (8-oz.) pkg. thin spaghetti
• 2/3 lb. Velveeta cheese, cut into small pieces
• 1/2 of a (10-oz.) can Ro-tel tomatoes
• 1 (17-oz.) can tiny English peas with juice
• 1/2 cup grated Cheddar cheese

Directions

1. Cut fryer in pieces and wash.

2. Place in large pot and cover with water or chicken broth. Add salt, pepper, garlic powder and onion powder.

3. Bring to boil, then reduce heat and simmer about 30-45 minutes or until chicken is tender.

4. Remove chicken from broth, let cool and debone, saving broth.

5. Sauté the bell pepper and onion in margarine over low heat until tender.

6. Meanwhile, cook spaghetti in broth, adding a small amount of water if necessary. Do not drain.

7. Add Velveeta cheese to spaghetti and stir until well mixed.

8. Add Ro-tel tomatoes and peas (with juice) to sautéed onions and peppers.

9. Cut chicken into bite size pieces and add to spaghetti. Add vegetable mixture and stir gently to mix.

10. Pour into large casserole dish sprayed with cooking spray.
11. Bake at 350 degrees for about 30 minutes or until hot and bubbly.

12. Remove from oven and sprinkle with grated Cheddar cheese.