Mexican Chicken Spaghetti

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 large green bell pepper
• 1 large onion
• 1 lb spaghetti noodles
• 1/2 lb velveeta cheese
• 2 teaspoons olive oil
• 8 ounces cream of chicken soup
• 8 ounces cream of mushroom soup
• 2 (8 ounce) cans rotel
• 2 lbs boneless skinless chicken breasts

Recipe

• 1 boil chicken in a large boiler 3/4 full of water until tender.
• 2 while chicken is boiling, cut up and sautee onion and bell pepper in olive oil.
• 3 when ready, remove chicken from broth and set aside to cool. add noodles to broth.
• 4 while noodles are cooking, pull chicken apart or cut up.
• 5 once noodles are tender, add all ingredients (chicken, onion, bell pepper, cream of chicken, cream of mushroom, rotel, and cubed velveeta).
• 6 stir frequently on medium heat until all velveeta has blended.
• 7 this recipe makes a large pot. we usually eat on this for three or more days.