2 lg. fryers or 1 hen
Salt to taste (celery & onion, if desired)
1 can Rotel tomatoes & chili peppers
1 1/2 sticks butter
2 green bell peppers, chopped
2 lg. onions, chopped
16 oz. thin spaghetti
1 1/2 lbs. Velveeta cheese, cut in chunks
1 lg. can tiny English peas, plus juice

Cut fryers in quarters, wash, cover and cook in water. (Add salt, celery and onion, if desired. Let stay in broth until cooled. Remove and debone, saving broth. Saute pepper and onion in butter about 45 minutes. Do not brown. Cook spaghetti in broth, add water, if necessary. Do not drain. Add onions, peppers, and chicken; mix together. Add Rotel tomatoes and Velveeta cheese. Mix lightly until cheese melts. Add peas plus juice (for easier mixing you may want to add juice earlier). This recipe is good made a day ahead and refrigerated in casserole dishes. Then heat in moderate oven, 350 degrees for 45 minutes before serving. Freezes well. A nice company casserole. Serves 12 to 18 or more.