Ingredients
Yield: 8 servings
|
½
|
lb
|
Velveeta cheese
|
|
some
|
|
salt and pepper
|
|
3
|
cups
|
diced cooked chicken
|
|
1
|
|
onion
|
|
½
|
cups
|
oil
|
|
½
|
cups
|
bell pepper
|
|
12
|
oz
|
Chicken broth
|
|
12
|
oz
|
Cream of chicken soup
|
|
12
|
oz
|
Cream of mushroom soup
|
|
16
|
oz
|
Rotel tomatoes
|
|
1
|
lb
|
spaghetti
|
|
12
|
oz
|
Mushrooms
|
|
12
|
oz
|
Black pitted olives
|
Posted by Margo on Nov 12, 2010
|
|
|
Instructions
Saute bell pepper and onion in olive oil. Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken.
Add all soups and Rotel tomatoes. Stir well. Simmer for about 15 minutes.
Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente". Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.
In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture.
Stir very well to mix all ingredients evenly. Bake at 375° F for 30 minutes.
|