- 6
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 lb Velveeta cheese, regular or Mexican, cubed
- 1 can Rotel tomatoes, regular or hot
- 1 lb spaghetti*
- 1 stick butter
- 1 can cream of chicken soup
- 1 can cream of mushroom soup*
- 1 medium onion, chopped
- 1 bell pepper, red or green, chopped
- salt and pepper to taste
Preparation
Step 1
Boil chicken breasts in a large pot, adding 1/2 tsp salt and 1/2 tsp pepper to water.
Remove chicken when completely done, about 10 to 12 minutes.
Boil spaghettin in remaining broth according to package directions. Drain pasta after done and discard water. Set the pasta aside, but do not rinse.
Melt the butter in that same (empty) pot and sauté the onion and bell pepper.
Add the tomatoes, soup, cooked chicken (cut into bite-sized pieces) and spaghetti to the sautéed onion mixture, one at a time, and gently mix together.
Add cheese and stir together, mixing well. Add salt and pepper to taste.
Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
Serving suggestion: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
*I used 2 cans of cream of chicken soup and thought it was too much soup. Next time, either use less soup or more pasta. It went over well, so it wouldn't go to waste with more pasta.