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Chicken Spaghetti Recipe

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This recipe for Chicken Spaghetti, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , 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!

Jenni Colquitt


1 (3 lb.) Chicken boiled (or rotisserie)
16 oz. spaghetti, cook in stock
1 can Rotel
1 lb. Velveeta
4 tbsp. butter
Mushrooms, chopped
English Peas
Add whatever seasoning
Reserve 1 cup of broth

Brown onions, peppers in butter. Add rotel, cheese, pimento, mushrooms, peas, and 1 cup of stock and melt all. Pour over spaghetti and chicken. Sprinkle paprika on top. Bake at 350 degrees or till it bubbles




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