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Chicken Spaghetti

Thursday, January 01, 2004
1 fryer chicken
1 12oz pkg spaghetti
1 onion
1 bell pepper
2 lbs Velveeta
1 lg can Rotel tomatoes
1 14oz can stewed tomatoes
2 C mozzarella
1/4 c butter
Boil chicken in large pot until done (approx 30-45 minutes). Take chicken from water, cool, tear into bite-size pieces. Use remaining water to cook spaghetti. Drain and pour spaghetti back into pot. Dice onion and pepper and sauté in butter in another pan. Add Rotel, stewed tomatoes, and Velveeta chunks to spaghetti and stir over medium heat until cheese melts. Add chicken, onions, and peppers. Pour into baking dish, cover with mozzarella. Bake at 350 degrees for 20-30 minutes or until mozzarella melts.
Nutrition Facts:
Gary Stuckey and Thad Neel, BA Fire Station #3
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