1 hen or 2 fryers
2 green peppers, chopped
2 large onions, chopped
2 sticks butter
2 (8 oz.) pkg. spaghetti
1 can English peas, drained
1 can tomatoes and peppers (8 to 10 oz.)
1 (4 oz.) jar pimento, chopped
1 lb. Velveeta cheese
salt and pepper

Cook chicken; save 3 cups broth. Let chicken cool and debone. Sauté onions and peppers in butter. Cook spaghetti in chicken broth; add water, if needed. Add all ingredients to spaghetti when cooked. Cook until cheese melts. Put in casserole dish(es).

Bake at 325°F for 30 minutes.

Serves 12 to 15 people.

Can put in two casserole dishes and freeze. If you freeze, do not cook until ready to serve.