Mexican Chicken Spaghetti

By SD296

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 lb Velveeta Cheese, regular or Mexican
• 1 can Rotel tomatoes
• 1 lb spaghetti
• 1 stick butter
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 medium onion, chopped
• 1 bell pepper, chopped
• Salt and pepper to taste

Preparation

Step 1

Boil chicken breasts in a large pot adding 1/2 teaspoons of salt and 1/2 teaspoons of black pepper. Remove chicken when completely done, about 10 to 12 minutes.

Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta, do not rinse.

Melt the butter in that same empty pot and saute the onion and bell pepper. Add tomatoes, soups, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed 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. May be poured into a 9x13 pan and baked for 30 minutes or until bubbly.