Rotel Chicken

Name: Rotel Chicken
Ingredients: 3 lb. boneless chicken breasts, cooked (boiled) and shredded or cut into small pieces; 1 (7 oz.) box spaghetti, broken in 3's; 1 medium onion, chopped; 1 bell pepper, chopped; 2 or 3 ribs celery; 1 can Ro-Tel tomatoes (regular or medium, if you want it hot); 1 c. frozen green peas (do not thaw); 1 lb. cubed Velveeta cheese; 1 can cream of mushroom soup; 1 large or 2 small cans mushrooms

10 ingredients

1 steps

Ingredients

3 lb. boneless chicken breasts, cooked (boiled) and shredded or cut into small pieces
1 (7 oz.) box spaghetti, broken in 3's
1 medium onion, chopped
1 bell pepper, chopped
2 or 3 ribs celery
1 can Ro-Tel tomatoes (regular or medium, if you want it hot)
1 c. frozen green peas (do not thaw)
1 lb. cubed Velveeta cheese
1 can cream of mushroom soup
1 large or 2 small cans mushrooms

Directions

1

Preheat oven to 350°. Cook chicken in water, then remove it to cool, saving broth. Cook spaghetti in chicken broth. Meantime, cook onions, pepper and celery in butter in a large skillet until tender. Add tomatoes, soup and cheese, stirring until cheese is melted. Add chicken, spaghetti and peas. Mix well. Pour into a lightly greased 13 x 9 pan or casserole dish. Bake for 40 minutes or until bubbly. May be frozen prior to baking. Serves 8.