4 lb. Velveeta cheese, cubed
1 qt. milk
1 pt. Miracle Whip salad dressing
2 lb. (2 qt.) chopped cooked chicken
2 1/2 lb. frozen peas and carrots, thawed, drained
3 lb. spaghetti, broken into thirds, cooked, drained
2 oz. ( 1/4 c.) chopped onion

Combine cheese and salad dressing and milk. Stir over low heat until sauce is smooth. Stir together chicken, peas and carrots, spaghetti and onion and divide into 2 pans. Pour sauce over. Cover with aluminum foil. Bake in a 12 x 20 x 2 inch pan at 325 degrees for 1 hour. Yield: 48 (12 ounce) servings.