Mexican Chicken Spaghetti

Ingredients

• 1 large green bell pepper
• 1 large onion
• 1 lb spaghetti noodles
• 1/2 lb Velveeta cheese
• 2 teaspoons olive oil
• 8 ounces cream of chicken soup
• 8 ounces cream of mushroom soup

• 2 (8 ounce) cans rotel
• 2 lbs boneless skinless chicken breasts

Directions

1. 1

   Boil chicken in a large boiler 3/4 full of water until tender.

2. 2

   While chicken is boiling, cut up and sautee onion and bell pepper in olive oil.

3. 3

   When ready, remove chicken from broth and set aside to cool. Add noodles to broth.

4. 4

   While noodles are cooking, pull chicken apart or cut up.

5. 5

   Once noodles are tender, add all ingredients (chicken, onion, bell pepper, cream of chicken, cream of mushroom, Rotel, and cubed velveeta).

6. 6

   Stir frequently on medium heat until all Velveeta has blended.

7. 7

   This recipe makes a large pot. We usually eat on this for three or more days.