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Chicken Spaghetti With Velveeta Cheese


  • 2-3 chicken breasts
  • 1 lb. spaghetti
  • 1 bell pepper
  • 1 small onion
  • 8 oz. Velveeta cheese spread
  • 1 can Rotel tomatoes and peppers
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  • 1 can cream of chicken soup
  • 1 stick margarine


Boil chicken. Remove from broth. Tear apart chicken when cool. Boil spaghetti as package directions and drain. Saute chopped onion and bell pepper with margarine. Mix Rotel and soup. Add spaghetti and chicken, along with onion mixture. Add cheese and heat on low till cheese is melted, stirring occasionally.

By Terri from NV


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