Mexican Chicken Spaghetti |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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One pot feeds all 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. Boil chicken in a large boiler 3/4 full of water until tender.
2. While chicken is boiling, cut up and sautee onion and bell pepper in olive oil.
3. When ready, remove chicken from broth and set aside to cool. Add noodles to broth.
4. While noodles are cooking, pull chicken apart or cut up.
5. Once noodles are tender, add all ingredients (chicken, onion, bell pepper, cream of chicken, cream of mushroom, Rotel, and cubed velveeta).
6. Stir frequently on medium heat until all Velveeta has blended.
7. This recipe makes a large pot. We usually eat on this for three or more days.
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