Recipes / Chicken Spaghetti

Ingredients

• 2 pound Boneless Chicken Breast
• 2 teaspoons Meat Tenderizer
• 8 ounces Thin Spaghetti
• 1 each Stick Butter
• 1 pound Velveeta Cheese, Cubed
• 15 ounces English Peas, Drained
• 3 1/2 cups Furmano's Petite Diced Tomatoes
• As Needed Cracker Crumbs

Preparation

1. Boil chicken in water until done. Reserve 1-1/2 quarts of chicken broth for spaghetti.
2. Chop chicken in chunks or smaller pieces.
3. Break up spaghetti and cook in reserved chicken broth; DO NOT drain.
4. Add Velveeta cheese and butter to spaghetti; stir until melted.
5. Add chicken, peas, and tomatoes. Pour into casserole dish.
6. Top with bread or cracker crumbs and butter.
7. Bake at 350 degrees for 25-30 minutes.