Chicken Spaghetti

MMMmmmmm....

Chicken Spaghetti

From Diana Rattray,
Recipe Feedback:

Chicken spaghetti recipe with Cheddar and tomatoes with chile peppers.

INGREDIENTS:

• 6 cups chicken; cooked, cubed
• 1 package vermicelli spaghetti (7 to 8 oz)
• 2 large bell peppers, chopped
• 2 pounds onions, chopped
• 2 celery stalks, chopped
• 8 ounces sliced mushrooms
• 1/2 cup butter
• 2 cans Rotel tomatoes, diced (approx. 10 oz each)
• 2 tablespoons Worcestershire sauce
• 1 pound Cheddar cheese, grated

PREPARATION:

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 saut&eacute 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.