Whole chicken (boiled and removed from bone)
7 oz. Vermicelli spaghetti
8 oz. Velveeta cheese
Small green pepper, chopped
Small onion, chopped
1 can Rotel tomatoes and green chiles
Small can English peas, drained
¾ stick margarine
Saute onion and green pepper in margarine. Cook spaghetti in chicken broth and drain, reserving 1 cup of chicken broth. Mix all ingredients well and bake in covered casserole dish at 350 degrees for 35 to 40 minutes. This casserole also freezes well.
Babs Kirkland gave me this recipe after serving it to us at the Neshoba County Fair in Philadelphia, MS. in the early 80’s. It’s my favorite chicken spaghetti recipe.