From the kitchen of Barbara Poole, Macon, Georgia

Ingredients

• 6 boneless, skinless chicken breasts
• 1 1-lb. pkg. thin spaghetti
• 2 tbsp. margarine
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 8-oz. box Velveeta cheese, cubed

• 1 can cream of mushroom soup
• 1 can cream of chicken
• soup
• 1 can spicy tomatoes
• Shredded cheddar cheese

Instructions

1. Boil chicken in large pot; remove and reserve chicken. In same water, cook spaghetti. Do not drain; pasta should be very moist.

2. In skillet, sauté onion and pepper in the melted margarine. Add to pasta. Add cubed Velveeta to the pasta mixture and allow the cheese to melt.

3. Meanwhile, mix the soups and tomatoes together in a medium-sized bowl. Stir the soup mixture into the pasta mixture.

4. Pour into baking pans (this makes a lot) and wrap tightly with foil to freeze. When ready to serve, heat in 300-degree oven until bubbly. Add additional cheese, and bake until cheese melts.

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• Bell Peppers |
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