So please excuse the ugly picture, but I took a picture with my phone before we cut into it, and then forgot to take a better picture with my actual camera.
EASY, YUMMY, and EASY again Chicken Spaghetti
- 5-6 chicken breasts, cubed
- 1 pound spaghetti
- 1/2 green bell pepper, chopped
- 1 can chicken broth
- 1 can Rotel tomatoes
- 1 can Cream of Chicken soup
- 2 pound brick Velveeta
In a large pot, cook spaghetti. In a saucepan, cook the chicken. Once cooked, add bell pepper, broth, Rotel, soup, and Velveeta and warm through. Mix cooked spaghetti and chicken mixture together in a baking dish and top with shredded cheese. Bake at 350 degrees for 30 minutes.