 |
Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Ingredients:
2 12 oz thin spaghetti |
1 bell pepper chopped |
1 stick(s) butter |
8 chicken breasts |
1 can(s) cream of mushroom soup |
1 large onion chopped |
2 can(s) rotel tomatoes |
2 pound(s) velveeta cheese |
Directions:
1. Boil chicken, cook spaghetti in broth. Do not have to drain spaghetti. By the time it is cooked, it has absorbed most of the broth. Melt cheeese in hot spaghetti noodles. Saute onion and bell pepper in butter. Mix all together.
2. Bake for 30 minutes at 350 degrees.
3. Makes 2 9 X 13 pans.
|
|