This is a great, comfort dish. My sister gave me the recipe and I tweaked it to fit my family's taste. My friends also request this when we have pot-luck dinners. Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread. You'll be a hit with everyone.
- 1 lb boneless, skinless chicken breasts
- 1 lb velveeta cheese, regular or mexican
- 1 can(s) rotel tomatoes, regular or hot
- 1 lb spaghetti pasta
- 1 stick butter
- 1 can(s) cream of chicken soup, undiluted
- 1 can(s) cream of mushroom soup, undiluted
- 1 medium onion, chopped
- 1 bell pepper, red or green, chopped
- salt and pepper to taste
- Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
- Remove chicken when completely done, about 10 to 12 minutes.
- Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
- Melt the butter in that same (empty) pot and saute the onion and bell pepper.
- Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
- Add cheese and stir together, mixing well. Add salt and pepper to taste.
- Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
SERVING SUGGESTIONS: Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread.
4/ 5Oleh Arbuzs Corps