4-6 chicken breasts, boiled, skinned, boned and cut into pieces

1 onion, chopped

1 bell pepper, chopped

2 stalks celery, chopped

1 stick butter or margarine

1 can Ro-Tel tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

1 (1 lb.) box Velveeta cheese

1 small can English peas (optional)

1 small jar mushroom stems and pieces, drained (optional)

1 pkg. vermicelli spaghetti, broken in half or thirds


Saute’ onion, pepper and celery in butter until tender. Cook spaghetti in chicken broth after chicken is removed. Add Ro-Tel, soups and Velveeta to sautéed vegetables and stir until cheese is melted. Add chicken, spaghetti, peas and mushrooms.  Mix well and pour into a casserole dish. Bake at 350˚ for about 30 minutes or until bubbly. Serves 10-12.


(NOTE: This can be made ahead of time and frozen—uncooked—until you are ready to use it. Thaw completely before baking. Also “multiplies” well.)


(From Jubliee! Cookbook; First Baptist Church; Kosciusko, MS)

Aunt Red’s Recipes

Aunt Red’sTM

5100 Helene Road        
Memphis, TN  38117


Phone: 901.481.3214