Ingredients
- 2 – 2½ cups cooked, cubed
- 1 lb velveeta cheese
- 1 can Rotel, original
- 1 lb spaghetti pasta
- 1 stick butter
- 1 can cream of chicken soup (I used 98% fat free)
- 1 can cream of mushroom soup (I used 98% fat free)
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- salt and pepper to taste
Instructions
- Boil spaghetti pasta in water according to package directions. Drain pasta after done and discard water. Set aside the pasta. Do not rinse.
- Melt the butter in the same (empty) pot and sauté the onion and bell pepper.
- Add Rotel, soups, cooked chicken, and spaghetti to the sautéed onion mixture, one at at time, and gently mix together.
- Add velveeta and stir together, mixing well. Add salt and pepper to taste.
- Heat until cheese in melted thoroughly, stirring occasionally to keep from scorching.
- Serve immediately.
Source ; allrecipes.Com
