Velveeta Chicken Spaghetti

Velveeta Chicken Spaghetti
Delicious ! A good company dish. Everyone always seems to enjoy this dish

Ingredients of Velveeta Chicken Spaghetti
* 1/2 c. diced bell pepper
* 1/2 cup oleo or olive oil
* 1 med. diced onion
* 2 cans chicken broth more or less to taste
* 1 can of cream of chicken soup
* 1 can of cream of mushroom soup
* 3 c. of diced cooked chicken
* 1 can of rotel tomatoes
* 1 package thin spaghetti cooked in; chicken broth
* 1/2 pound of velveeta cheese sliced; more or less to taste
* salt and pepper to taste
* 1 can mushrooms ; with juice, optional
* 1 can black pitted olives optional

Preparation of Velveeta Chicken Spaghetti
In a large skillet or cooking pot, saute bell pepper and onion in oleo or olive oil if you prefer.

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.

I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good.

Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15

minutes until chicken is done.

Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking

more in the oven. 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.

Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do).

Stir very well to mix all ingredients evenly. I usually stir once after

about 15 minutes in the oven - after the cheese has had time to melt.

Bake at 375 degrees for 30 minutes.

You can add canned or fresh mushrooms if you like.

Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional).

(I slice them to make them go further).

Please note that if you want to cut the fat from your diet, this tastes

equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth.

A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe.

Yield: yield: 8 to 10

Category: Winter Season Food