After finding out that my family truly adored this recipe, I knew that this was going to be a regular menu item at our house. I have altered it a bit from what is written here just to suit my family’s personal preferences, but it’s perfectly tasty just the way that it’s written. I have also used this dish to entertain with when we have guests over. The nice thing is that it makes a great big pan so there is plenty to go around. For really big groups, it’s easy to double the recipe which makes it super convenient for potlucks.
Nobody ever walks away from my table hungry I can tell you that!
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 Land O’ Lakes butter
1 can(s) Campbell’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
Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
Remove chicken when completely done, about 10 to 12 minutes.
Boil spaghetti pasta in remaining broth according to package directions.
Drain pasta after done and discard water. Set aside the pasta…Do not rinse.
Melt the butter in that same (empty) pot and saute the onion and bell pepper.
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.
Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
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Quick Tip: Use whatever kind of pasta you prefer.