Chicken Rotel Spaghetti Submitted by: Cindy | Date Added: 15 Oct 2015

Ingredients

<ul><li>4 to 6 chicken breasts, boneless, skinless </li>
<li>12 oz. spaghetti </li>
<li>1 small onion, chopped </li>
<li>1/2 bell pepper, chopped </li>
<li>1 can rotel tomatoes (any variety according to choice) </li>
<li>1/2 stick butter </li>
<li>1 lb. Velveeta cheese, cubed</li></ul>

Cooking Instructions

Cook chicken and cut into bite size pieces. Reserve broth (remove fat after liquid cools in fridge.) Add some of the broth to the water too cook spaghetti and 1 to 2 cups to add to the casserole. Saute onions and pepper in butter. Cook spaghetti, drain but do not rinse. Add cheese and all other ingredients. Add add'l brother/water as needed to make mixture very moist. Pour into casserole dish prepared with non-stick spray. Bake at 350 degrees until hot and bubbly or freeze before cooking. Serves 6-8 people. 
 
Hint: Cook chicken at night and complete casserole the next day.