Chicken Spaghetti (Florence Vacker)

1 large chicken, cooked
1/4 pound butter
2 boxes long spaghetti
1 onion, cut fine
1 can small peas, drained
1 #2 can tomatoes, drained
1 can mushrooms
3 C chicken stock
Seasonings:  garlic, pepper, paprika

Bone chicken.  Cook spaghetti.  Rinse and chill.  Saute onion in butter.  Add chicken, tomatoes, peas, mushrooms, and stock.  Cook 10 minutes.  Add spaghetti and cook 5 minutes.  Good when reheated.

Cheese Dip
1 pound Velveeta
1 onion
3 or 4 small jalapeno (or other) peppers, chopped
1/2 small can tomatoes
1/8 pound butter
Cook onions in butter.  Add cheese and tomatoes.  Add peppers.  Melt.

Note:  this is good as a sauce for above spaghetti but may be also be used as a regular dip.