• One 4-5 lb baking hen
  • 1/4 lb oleo
  • 1 bell pepper, chopped
  • 1 medium onion, chopped
  • 1 12 oz vermicelli
  • 1 lb Velveeta cheese, cubed
  • 2 cans Rotel tomatoes, drained
  • 1 can English peas, drained
  • 1 8oz Mozzarella cheese, grated


Boil chicken with salt and pepper to taste. Discard
bone and skin; save broth to cook vermicelli. Cook
vermicelli until most of broth is absorbed. While
vermicelli cooks, saute onion and green pepper in oleo.
Dice chicken and set aside. Add Velveeta to vermicelli
mixture and still well. Add sauted onion and pepper along
with the oleo. Add tomatoes, peas, and diced chicken. Mix
all ingredients gently and place in large casserole dish.

Top with Mozzarella cheese. Cover dish with foil to prevent
drying out. Bake @ 325 degrees until bubbly, about 35-45
minutes depending on size of dish.

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Submitted 6/13/05.
Source: Doris Crowe
Submitted By: Teresa Johnson
Chicken Spaghetti