2 lg. fryers
Salt to taste
1 1/2 sticks butter
2 green peppers, chopped
2 lg. onions, chopped
16 to 18 oz. thin spaghetti
3/4 to 1 whole can Ro-tel tomatoes, mashed
1 1/2 lb. Velveeta cheese, cut in chunks
1 can tiny English peas (LeSueur brand), plus juice, if needed

Salt chicken, cover and cook in water. Let stay in broth until cooked. Remove and debone. Save broth. Saute peppers and onions in butter 4 to 5 minutes. Cook spaghetti in broth. Add water if necessary. Drain. Add cheese, sauteed mixture, chicken (in rather large pieces) and Ro-tel tomatoes. Mix until cheese melts. Add peas plus as much of juice as you need to make it mix easily. Place in casserole dishes (usually makes two 13 x 9 inch). Bake at 375 degrees for 45 minutes. This dish freezes well and is better if made at least a day ahead of serving. Yield: 12 or more.