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Nancy's Kitchen - Tried and Tested Recipes
Rotel Chicken Spaghetti











 
Rotel Chicken Spaghetti

3 cup chicken; cooked, cubed
1/2 (7 oz) package Vermicelli spaghetti
1 large bell pepper; chopped
1 pound onions; chopped
1 celery stalks; chopped
1/2 cup Mushrooms;sliced
1/2 cup Butter
1 (10 Ounce ea) Can Rotel tomatoes; diced
1 Tablespoon Worcestershire sauce
1/2 Pound Cheddar cheese; grated

Cook and season chicken. Save 1-1/2 quarts broth. Cook spaghetti in broth; drain, but do not rinse. In dutch oven or heavy pan; saute pepper, onion, celery and mushrooms in butter. Add tomatoes. Simmer for about 15 minutes to let the flavors blend. Add spaghetti, chicken and cheese. Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly.
Makes 6 Servings

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