Memaw's Chicken Spaghetti

I made this last week for a committee meeting of about 45 people and it was well recieved. Slick and Chief don't like it so we don't have it too often... and with all of that cheese... better not to have it all of the time!

Enjoy!

4 Chicken Breasts
1 onion
¾ c butter (I did not use any the last time I made this and it was plenty tasty)
1 ½ to 2 lbs Velveeta
1 can Rotel tomatoes with chilies
Large can mushroom slices drained
Large can English peas drained
2 TBSP Worcestershire sauce
1 pound of spaghetti


Boil chicken breasts with ½ of an onion, a couple stalks of celery and salt, pepper and garlic until done. Remove chicken. Discard vegetables. Reserve the broth for cooking the spaghetti.

Let chicken cool to touch and then remove from bone and chop into bite size pieces.

Chop other ½ onion and sauté in butter if desired.

Cook spaghetti in chicken broth with enough water added to make a big pot!

Reserve about 3 cups of broth after pasta cooks.

Chop Velveeta into smallish pieces, stir into hot drained spaghetti. Add Worcestershire, peas, mushrooms and un-drained Rotel tomatoes. Add chicken. If the spaghetti is too thick, add reserved broth ½ cup at a time to loosen it.

Bake entire concoction for 30 to 40 minutes at 350 in a greased casserole dish.

Tastes even better the second day…