Golden Chicken and Spaghetti

2 large fryers or 1 hen
Salt to taste (celery and onion if desired)
2 green bell peppers, chopped
2 large onions, chopped
1/2 cup margarine
One 16 oz pkg. thin spaghetti
One 10 oz can tomatoes with green chilies
1-1/2 lb Velveeta cheese, cut in chunks
Two 17 oz cans tiny English Peas, drained
One 8 oz can mushrooms, drained

Cut fryers in quarters, wash, place in saucepan, cover with water and add desired seasonings. Cook covered, until done. Leave in broth until cool enough to handle. Remove and debone, saving broth. Saute pepper and onion in margarine about 4 to 5 minutes; do not brown. Cook spaghetti in broth, add water if necessary. Do not drain. Add onion, peppers and chicken; mix together. Add tomatoes and cheese. Mix lightly until cheese melts. Mix in peas and mushrooms. Easier if made a day ahead and refrigerated in casserole dish, then heated in 350F oven for 45 minutes before serving. Freezes well.

Add One 10-3/4 can cream of mushroom soup and reduce Velveeta cheese to one lb

Serves: 18

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Cajun Country -- New Iberia, Louisiana