Pre-planned Meals for Holiday Crowds

Ingredients:

6 pieces of boneless chicken
Large package of Spaghetti noodles
1 box of Velveeta Cheese
1 onion
1 bell pepper
2 cans of cream of celery soup
2 cans of cream of mushroom soup
2 cans of Rot-el tomatoes
4 tablespoons butter or margarine

Utensils needed:

3 large pots
1 small skillet
Stirring spoons
Sharp knife for dicing
Large baking pan (a disposable pan makes clean-up easier)
Aluminum foil

First things first.
1. Start cooking the chicken by placing it in a large pan of boiling water. Boil the chicken for 1 hour or until cooked thoroughly. You will know the chicken is thoroughly cooked when it is white all the way through.
2. Dice up the whole box of Velveeta Cheese and place in a large pot. Place it over low heat to begin melting it. Remember to stir it occasionally to keep it from burning. Once it is melted, add the cans of celery and mushroom soup and the Rot-el tomatoes.
3. Start a large pot of water to heating for the spaghetti noodles. When it boils, add the pasta and boil until done. Do not overcook the noodles or your spaghetti will be mushy.

Step 2
1. Cut and dice the onion and bell pepper while the other things are cooking. Saute' the vegetables in 2 tbsp. of butter or margarine and and add it to the melted Velveeta cheese.
2. Drain spaghetti noodles and add butter or margarine to keep them from sticking together. Set to side.
3. Cube up the boneless chicken and add to the melted cheese and soup mixture. Stir well.

Put it all together.
1. Place the cooked noodles into the large baking pan.
2. Pour the mixed cheese mixture over the cooked noodles and mix well.
3. Cover with foil and freeze.

Serving Suggestions
1. Preheat oven to 350 degrees.
2. Place the pre-prepared dish in the oven, still frozen and covered with aluminum foil.
3. Heat for 30 minutes, stirring occasionally.
4. Add a salad and some garlic bread and voilà! You're ready to serve your guests.