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Chicken Spaghetti




  1. In a large pot, boil chicken pieces until tender. Salt and pepper to taste. Cool meat in broth; reserve broth. Supplement reserved broth with canned broth to make 3 quarts. Remove skin and bones and cut chicken into bite-size pieces.
  2. In a medium skillet, sauté peppers and onions in butter or margarine until soft.
  3. In a very large pot, bring broth to a boil and cook vermicelli in broth until tender. Do not overcook. Leave vermicelli in broth. Add cheese cut in chunks. Stir until melted. Add Ro*Tel, Worcestershire, mushrooms, peas, onion mixture and chicken. Pour into 1 large or several small casserole dishes.
  4. Bake at 350 degrees F for 45 minutes or until bubbly.

Yields 16 servings.


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