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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHICKEN SPAGHETTI Recipe

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This recipe for CHICKEN SPAGHETTI is from COUGAR COOKIN', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 to 6 chicken breast cooked and cut up.
1 can English peas (drained)
1 lb velvetta cheese
1 onion (diced)
1 small box spaghetti cooked
2 cans rotel tomatoes
1 bell pepper (diced)
1 yellow bell pepper (diced)
1 small jar pimento's ( drained)
11/2 stick of oleo
Directions:
Directions:
Cook spaghetti drain and cut. While spaghetti is still hot add cheese and stir until softened;cook peppers, onions in oleo until tender.Do not drain; add pimento, rotel tomatoes, chicken and peas. Stir with spaghetti and cheese; Pour in casserole dish and cook at 350 for 25-30 minutes or until bubbly.
Personal Notes:
Personal Notes:
This dish was used for many fund raisers. You could have your choice of Chicken spaghetti or regular spaghetti. Eat in or carry out. There would be as many as 10 to 12 crockpots filled waiting to be sold before ballgames or for Sunday dinners.

 

 

 

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