Chicken Spaghetti

Submitted by Granny-Nell Hutchins on January 15, 2017 - 12:45pm

Summary

Yield
SourceCindy Carswell
Prep Time20 minutes
CategoryMain Dish
CuisineAmerican
Tagscheese, Chicken spaghetti

Description

Ingredients

  • 1 chicken
  • 1 pkg thin spaghetti
  • 2 cans cream of mushroom soup
  • 1 can Rotel Diced tomatoes
  • 1 can tomato sauce (8 oz)
  • 1/2 cup picante sauce
  • 1 medium onion, chopped
  • 1 Bell Pepper, chopped
  • 1/2 lb Velveeta cheese
  • 1 pkg Shredded cheddar cheese, 8 oz

Instructions

Boil chicken in water until done. Remove chicken and cook spaghetti in chicken broth. Add onions and bell pepper; cook with spaghetti. Remove chicken from bone and chop in small pieces. Season with salt and pepper. When spaghetti is done, you may have to pour off excess broth to prevent dish from being too soupy. Save what is poured off to add back if necessary.
Add mushroom soup, Rotel tomatoes, tomato sauce, picante sauce, Velveeta cheese, salt, pepper, and chicken pieces. Mix well. Pour into a large baking dish. Top with shredded cheese. Cover with foil and bake 20 to 30 minutes on 350°.

 

Notes

Recipe submitted by Cindy Carswell. Made this often.

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