Chicken Spaghetti

This morning Andy was telling me about a dish he wanted to try: Chicken Spaghetti. My friend Shirley shared this recipe with me over two years ago. It had been so long ago, he had forgotten I had already fixed it for him. Keep in mind, this was before we started cutting back on our carb consumption. The only thing I had not done was get it posted on the blog. Now that we have our portion sizes under control, I might be able to fix it again.

INGREDIENTS:

Cooked chicken, shredded (1 small pack of chicken or Rotisserie chicken)

1 small box of spaghetti, cooked per directions and drained

1 bell pepper, chopped

1 onion, chopped

2 Tbsp. butter

1/2 stick Velveeta cheese (large box)

1 can Rotel

1 can cream of mushroom soup

Preheat oven to 375 degrees.

 In a large skillet, saute onions and peppers.

 In a large bowl, add chunked up cheese and Rotel.

 In increments of 3-4 minutes, melt mixture in microwave, stirring until all cheese is melted.

Add in the can of soup and blend well. Stir in chicken and spaghetti.

Pour in a casserole dish and bake for 30-35 minutes. Serve with a side salad.