Mexican Spaghetti

Directions

1. 1
   In a large size pot or Dutch oven, add 5 quarts of hot water and bring to a boil on high heat.
2. 2
   Add salt and a dab of oil.
3. 3
   Add pasta when water is at a rapid boil; turn down the heat a little, to prevent boiling over.
4. 4
   Using tongs, stir the pasta to keep it from sticking together.
5. 5
   Boil for about 8-10 minutes or until almost al dente.
6. 6
   (Pasta will finish cooking in oven).
7. 7
   Drain pasta in a large colander, return pasta to pan, toss pasta with 2-3 tablespoons olive oil, this keeps the pasta from sticking together.
8. 8
   Cover to keep warm.
9. 9
   In a large size skillet on medium heat, add 1/4 cup olive oil.
10. 10
    Dice chicken into small thin cubes and season with salt and pepper (to taste) and 1 teaspoon garlic powder, coat chicken evenly with seasoning.
11. 11
    Fry chicken pieces and add onions and bell peppers to skillet.
12. 12
    Continue to cook for 8 to 10 minutes or until chicken is golden brown on all sides and vegetables are tender.
13. 13
    Set aside.
14. 14
    In a large size sauce pan, add Velveeta cheese and whisk in milk, add cream of chicken soup, chicken bouillon, Rotel tomatoes and then carefully fold in mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper.
15. 15
    Gently stir until completely incorporated and cheese is melted.
16. 16
    Grease or spray with a nonstick cooking spray, a 9x13x2 inch baking dish.
17. 17
    Place the pasta on the bottom of the dish and pour the chicken/cheese mixture over the top of pasta, fold to mix well and evenly coat the pasta with the chicken/cheese mixture.
18. 18
    Top with shredded cheese and sprinkle with dried parsley.
19. 19
    Bake, covered with foil, at 350 until cheese is melted and pasta has cooked through.
20. 20
    About 35-40 minutes.
21. 21
    Makes: 6 servings.