1 lg. fryer, boiled & boned (save stock)
1 stick butter
1 green pepper, chopped
1 lg. onion, chopped
1 rib celery, chopped
1 clove garlic, mashed or garlic powder
1 jar sliced mushrooms
1 lb. spaghetti
1/2 lb. Velveeta cheese
1/2 lb. American cheese
1 can Rotel tomatoes
1 can green peas
Salt & pepper to taste

Saute boned chicken, green pepper, onion, celery and garlic in butter in large skillet until limp but not brown. Add mushrooms. Cook spaghetti in chicken stock. Do not over cook. Add cheese, tomatoes and peas. Combine both mixtures. Add salt and pepper.

Serves 30.