'Cheesy Chicken Spaghetti'
Source: Adapted from Just A Pinch
1 rotisserie chicken, shredded
1 lb Velveeta cheese, regular or Mexican
1 can rotel tomatoes, regular or hot
1 lb spaghetti
1 stick butter
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste
1. Cook spaghetti according to package directions. Drain and set aside.
2. Melt the butter in a large pot and saute the onion and bell pepper until soft.
3. One at a time, add the rotel tomatoes, both soups, the shredded chicken and the spaghetti to the sauteed onion mixture. Gently mix together.
4. Add the cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is completely melted, stirring occasionally to keep from scorching.
5. Serve immediately.
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