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Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 lb Velveeta cheese, regular or Mexican
- 1 can(s) Rotel tomatoes, regular or hot
- 1 lb spaghetti pasta
- 1 stick butter
- 1 can(s) cream of chicken soup, undiluted
- 1 can(s) cream of mushroom soup, undiluted
- 1 medium onion, chopped
- 1 bell pepper, red or green, chopped
- salt and pepper to taste
Details
Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
Step 2
Remove chicken when completely done, about 10 to 12 minutes.
Step 3
Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
Step 4
Melt the butter in that same (empty) pot and saute the onion and bell pepper.
Step 5
Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
Step 6
Add cheese and stir together, mixing well. Add salt and pepper to taste.
Step 7
Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
Step 8
Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread.
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