Chicken Spaghetti Filed under ( chicken, Pasta )

Chicken Spaghetti is a common dinner in East Texas. I have several different recipes so I decided to combine them and make my own. As many of us, my girls are not just real fond of "chunks" in their spaghetti (onions, bell pepper, celery, etc. ) so I decided to make a Chicken Spaghetti relatively free of "chunks". We loved it! We especially like the Ro-Tel as this gave it a little zip! This recipe filled a large glass 9 x 13 and we enjoyed it for several meals. Chicken Spaghetti freezes well too - bake half in a square pan and freeze half.

Chicken Spaghetti

4-6 chicken breasts

16 oz pkg of thin spaghetti

1 can cream of mushroom soup

1 can cream of chicken soup (I used light)

1 can Ro-tel tomatoes, drained

2 tsp salt

1 tsp pepper
dash Tabasco - to taste

8 oz Velveeta, cubed ( I used 2%)

cheddar cheese, grated

1/2 cup butter (optional)

1/2 cup onion, chopped (optional)

1/2 cup bell pepper, chopped (optional)

Boil chicken until tender - cool and cut into bite size pieces; Keep broth boiling and cook spaghetti in the chicken broth according to directions on package. If choosing to add veggies, saute onions and bell pepper in 1/2 cup butter until tender; In a large bowl, mix chicken, soups, spaghetti, onion/butter mixture, salt/pepper and cubed velveeta. Pour into a greased 9 x 13 baking dish and bake at 350 for 15 minutes, stir - bake for 15 more minutes, stir; top with grated cheese and bake for about 5 more minutes or until melted. Serve with favorite salad or green veggie and garlic bread!

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