Chicken Spaghetti

Simple and delicious chicken spaghetti that does not use canned soups, but does use the dreaded Velveeta! I got the recipe from an East Texas Community cookbook. Makes a ton!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  fryer, cooked, boned, and chopped into large pieces
• 1⁄4 cup butter
• 1  onion, diced
• 1  green bell pepper, chopped
• 1 (10 ounce) can rotel
• 1 (14 ounce) can stewed tomatoes
• 1  lb Velveeta cheese
• 1  lb spaghetti, cooked according to package directions

Directions

1. Saute onion and bell pepper in butter unitl soft, about 10 minutes.
2. Add Rotel, stewed tomatoes, and Velveeta and simmer for about 20 minutes. Stir often to prevent scorching.
3. Add chopped chicken. Stir.
4. Add cooked spaghetti and pour into a 9 x 13 inch casserole dish.
5. Cover and bake in a 350 degree oven for about 30 minutes.