Recipe - Deluxe Chicken Spaghetti

5 One half (up to)
6 pound Chicken breasts
2 lg Green peppers
2 lg Onions
1 One half Stick butter
1 pound Thin spaghetti or vermicelli
3 qt Broth
3 pound Velveeta cheese
1 cn Rotel
2 tablespoon Worcestershire sauce
1 cn (large) mushrooms; drained
1 cn (#2) tiny green peas;
drained
Salt and pepper to taste

Boil chicken breasts in water until tender; cool. Reserve broth. Chop
green peppers and onions. Saute in butter. Cook spaghetti in 3 quarts of
reserved broth. Do not take out of pot OR DRAIN! Add velveeta and stir
until melted. Add remaining ingredients and pepper and onion mixture. Mix
well. Put into two 3quart casserole dishes. Heat in oven at 350 degrees
until bubbly. May cover with foil unless it is real juicy.

NOTE: Some almonds on top make it better!

FROM MAUDE F. KING

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.