2 lg. fryers or 1 hen
3 c. water
Salt & pepper to taste
Celery & onion salt to taste
1 1/2 sticks butter
2 bell peppers, chopped
2 lg. onions, chopped
16 oz. pkg. thin spaghetti or noodles
1 can tomatoes with green chilies
1 1/2 lbs. Velveeta cheese, cut in chunks
2 cans tiny English peas

Cut chicken in quarters. Cover with water, add seasoning, cover and cook until done. Remove chicken and debone. Save broth. Saute pepper and onions in butter, about 45 minutes. Do not brown. Cook spaghetti in broth, add water if needed. Do not drain. Add onions and peppers and chicken. Mix together, then add tomatoes and cheese. Mix lightly until cheese melts. Mix in peas. Can be frozen. Bake at 350 degrees for 45 minutes.