2 lg. fryers or 1 hen
Salt to taste
Celery and onion, if desired
1 1/2 sticks butter
2 green bell peppers, chopped
2 lg. onions, chopped
16 oz. pkg. thin spaghetti (1 12 oz. pkg. plus 1/3 of another)
1 can tomatoes and green chili peppers (Rotel)
1 1/2 lb. processed cheese food, cut in chunks (Velveeta)
2 (17 oz.) cans tiny English peas plus juice

Cut fryers in quarters, wash, cover with water; add desired seasonings and cook in a covered saucepan until done. Let cool in broth enough to handle. 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 onion, peppers, and chicken; mix together. Add tomatoes and chili peppers and cheese. Mix lightly until cheese melts. Mix in peas plus juice.

Easier if made a day ahead and refrigerated in casserole dish, then heat in moderate 350 degree oven for 45 minutes before serving. Freezes well. A nice company casserole. Serves about 18.