Chicken Rotel Spaghetti

3 CUPS of chopped chicken
2 large chopped onions
2 bell peppers chopped
1 can rotell
1 stick of margarine 1
12 oz pkg. thin spaghetti
1 ˝ lbs of Velveeta cheeze
1 can of small peas
1 can mushrooms
2 TBS Lea Perrin Broil chicken in salt water enough to have 1 ˝ quarts of broth left.
Sauté onions & peppers in Margarine
Cook chicken in the 1-˝ quarts of strained broth, add rotell, tomatoes, Lea Perrin, and add cheese, drained peas, and mushrooms.
Mix all together-Bake in oven 350 deg. until mixture bubbles.
Makes 3 1 quart casseroles

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