"For some reason or other, this seems to be a favorite of the men in my family."

Boil chicken in seasoned water and save broth. Remove chicken from bone. Cook spaghetti in broth. Grate cheese and add to spaghetti while hot. Cook pepper and onion in margarine and adde to spaghetti mixture. Add RO*TEL Tomatoes and Green Chilies, peas and chicken. Mix well and pour into greased

Avocado-Chicken-Spaghetti Casserole 8 oz. broken thin spaghetti 1 can cream of celery soup 1/4 cup finely chopped pimento 1-1/2 cup diced cooked chicken 2 tbsp. butter or margerine 1 cup avocado, cubed 1/2 cup grated cheese 1/3 cup buttered bread crumbs Salt and Pepper Recipe Cook spaghetti until al

Instructions Boil chicken in seasoned water and save broth. Remove chicken from bone. Cook spaghetti in broth. Grate cheese and add to spaghetti while hot. Cook pepper and onion in margarine and adde to spaghetti mixture. Add RO*TEL Tomatoes and Green Chilies, peas and chicken. Mix well and pour

Cook chicken in water until tender; cool and save 3 cups of the broth. In a large skillet in oil, cook onion until tender. Cook spaghetti as directed on package. Skin and bone chicken; cut in large pieces and mix with cooked spaghetti. Add onion, tomatoes, garlic, cumin, reserved broth and salt. Mix

Melt butter in a large skillet over low heat. Add chopped green pepper, onion and garlic, and sauté until onion is transparent. Add flour, milk, mushroom soup, pimiento, Worcestershire sauce and sherry, stirring to combine. Cook for 5 minutes. Add the sliced mushrooms, 4 cups of shredded