Chicken Rotel

3 cups chicken
2 large bell peppers
2 large onions
1 stick margarine
1-10 ounce can Ro-Tel tomatoes
2 pounds Velveeta cheese
1-16 ounce can English peas
1-7 ounce package spaghetti
1 1/2 cups water

Boil chicken until done, let cool and remove meat from bones. While chicken cools, sauté chopped onions and peppers and butter. Cook spaghetti in 1 1/2 cups water. After sauteing onions and peppers, add cheese and cook slowly until melted (cube cheese). Add the Ro-Tel tomatoes and chicken and mix well with cheese. Stir in cooked spaghetti. Add English peas last and fold them in easily. Bake at 350 for 35 minutes or until bubbly hot. The Ro-Tel tomatoes make this spicy. Makes 3 quarts

Mrs. Sarah Rico

From Tunica Easy Livin' cookbook