No-Bake Chicken Spaghetti

Name: No-Bake Chicken Spaghetti
Ingredients: 3- 1/2 cups Chopped Cooked Chicken; 2 cans (10 Oz. Can) Rotel; 1 whole Onion, Chopped; 1 whole Bell Pepper, Chopped; 2 cloves Garlic, Minced; 1 Tablespoon Worcestershire Sauce; 1 can (4 Oz. Can) Sliced Mushrooms, Drained; 12 ounces, weight Spaghetti; 1- 1/2 quart Chicken Broth (I Use Broth Reserved After Boiling The Chicken); 1 pound Velveeta Cheese, Cubed

10 ingredients

6 steps

Ingredients

3- 1/2 cups Chopped Cooked Chicken
2 cans (10 Oz. Can) Rotel
1 whole Onion, Chopped
1 whole Bell Pepper, Chopped
2 cloves Garlic, Minced
1 Tablespoon Worcestershire Sauce
1 can (4 Oz. Can) Sliced Mushrooms, Drained
12 ounces, weight Spaghetti
1- 1/2 quart Chicken Broth (I Use Broth Reserved After Boiling The Chicken)
1 pound Velveeta Cheese, Cubed

Directions

1

Boil chicken (I like to use boneless, skinless breasts and boil mine with salt and a couple of bay leaves) and save the broth.
2

Cut meat and mix with Rotel, onion, bell pepper, garlic, Worcestershire sauce, mushrooms, spaghetti, and broth.
3

Simmer until vegetables and spaghetti are tender.
4

Add cubed Velveeta.
5

Simmer and stir until Velveeta is melted.
6

Note: When I make this, I like to use one can of Rotel and one can diced tomatoes so that its not too spicy for my kids.