My friend Lisa cooked this delicious dish on one of our American Idol nights. Lisa, I hope you don’t mind that I’m sharing your recipe with the world! It was really great and tasty and feeds a lot of people. So, if you have a household full of kids, which I don’t, I suspect this would be a good dish to cook up. You can even split it into two casserole dishes and freeze one for a rainy day. Enjoy!

Chicken Spaghetti 

1 - 16 oz. Thin Spaghetti 2 - Cans Rotel Tomatoes

1 - Can Cream of Mushroom Soup

2 - Small Onions Chopped

2 - Green Peppers Chopped

1 - Stick Margarine

1 lb. - Velveeta Cheese

1 - tsp. Salt

Pepper to Taste

Cook chicken and take off bone. Cook the spaghetti in the chicken broth. Brown bell peppers and onions in the stick of margarine. Mix together chicken, peppers, onions, cheese (cut up in small pieces), and 2 cans of tomatoes. Add spaghetti, salt and pepper. Mix well. Pour into 2 baking dishes. Bake at 200 degrees for 2 hours.

 

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