Ingredients
Scale
- 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 butter
- 1 can(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
Instructions
- Cook the skinless chicken breasts in a pot with salted water for 10-12 minutes. Remove and set aside but don’t drain the liquid. Chop the boiled chicken into small pieces once cooled.
- Cook the spaghetti in the same liqoid you cooked the chicken. Follow the instructions and drain when fully cooked. Set aside.
- Put the empty pot on the stove top and melt the butter. Cook the bell pepper and onion until tender.
- Add the chicken soup, mushroom soup, tomatoes, and cooked spaghetti. Mix well to combine.
- Add cheese and mix well. Season with salt and pepper. Leave the pot on heat and stir until the cheese melts.
- Category: Main