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Recipe Servings: 4-6 Description: More of a baked chicken and pasta dish - great for the little kids. Allergens: Animal, Capsaicin/peppers, Cheese, Chicken, Citrus, Corn, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Garlic, Gluten, Grain, Legume, Miscellaneous, Mushroom, Nightshade, Nut, Onion, Pepper, Soy, Spices, Sugar, Sulfites, Tomato, Wheat Ingredient List:

Qty	Name
4	chicken breasts
12 oz	spaghettis
1	red pepper
1	green pepper
1	onion , chopped
1 can	condensed cream of mushroom soup
1 can	condensed cream of chicken soup
1 can	rotel tomato
1 lb	velveeta cheese , chopped
1/2 cup	chicken broth

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Instructions: 1. Boil chicken breasts, save the broth, chop chicken into chunks.
2. Boil spaghetti in chicken broth and drain.
3. Saute peppers and onion.
4. In a large bowl, combine spaghetti, chopped peppers and onion, cream of mushroom soup, cream of chicken soup, chicken broth, chopped chicken, velveeta cheese, and rotel tomatoes.
5. Bake in large container for 20 to 30 minutes at 350.

-Sometimes I add an extra can of rotel tomatoes, depending on how dry it is.
-Can be divided before baking and freeze part of it.
-Also I melt cheese into a soup. It makes it easier to combine.
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Miscellaneous: Created: August 14th, 2007
Last Updated: August 14th, 2007
Source of Recipe: Joy Stevens 2003
Filed Under: Dinner




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