Chicken Spaghetti
Boil 5 or 6 chicken breasts, cut into chunks
Save broth from chicken for later
Chop 1 large onion and 1 bell pepper, sauté in butter for 3 or 4
minutes
Add:
1 can Cream of Mushroom soup
1 can Cream of Celery soup
1 teaspoon dry minced garlic
1 can Rotel tomatoes with juice
1 can Stewed tomatoes, drain and chopped
1 pound Velveeta, cut into chunks
Cook over medium-low heat until Velveeta melts
Cook 1 pound spaghetti in the chicken broth 10-12 minutes, drain
(*Note~under cook pasta a bit to allow for bake time)
Mix all the ingredients together and place into 13x9 baking dish
Bake at 350 degrees for 30-35 minutes
ENJOY!!
Paula Archer
http://www.myheartwarmingcreations.com/CountryHeirlooms