4 to 6 stewed chicken breasts 1 (#2) can tomatoes 1 can Cream of Mushroom soup 1/2 lb. American cheese 1/2 lb. Velveeta cheese 1 (#2) can English peas, well drained 2 cups of chicken broth 1/4 teaspoon of garlic powder 1 large onion, chopped 1 stick margarine 1 (7 oz.) Ready-Cut Spaghetti
Brown the onion and garlic in margarine slowly. Add tomatoes. Cook covered 10 minutes. Cook spaghetti, drain and rinse. Bone chicken and cut into bite sizes. Mix all ingredients, add cheese, simmer 30 minutes. Fresh garlic can be used instead of powdered.
