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MEXICAN CHICKEN SPAGHETTI Recipe

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MEXICAN CHICKEN SPAGHETTI image

 

This recipe for MEXICAN CHICKEN SPAGHETTI is from DANDEE COOKING du JOIR, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lbs Chicken Breasts, boneless, skinless
1 lbs Velveta Cheese, regular or mexican
1-6 ozs can Rotel, regular or hot
1 lbs Spaghetti
3/4 cup Butter
1-8 ozs can Cream of Chicken Soup, undiluted
1-8 can Cream of Mushroom Soup, undiluted
1 cup Onions, chopped fine
1 cup Gr Peppers, chopped fine
Directions:
Directions:
Remove chicken when completely done, about 10 to 12 minutes.
Boil spaghetti pasta in remaining broth according to package directions. Drain p
after done and discard water. Set aside the pasta..
Do not rinse.
Melt the butter in that same pot and saute the onions and bell pepper. 5 Add tomatoes, soup, cooked chicken, cut into bite-size pieces,
Spaghetti to 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 scorch
Gamish with freshly grated Paremesan cheese and
Serve and ENJOY!
Number Of Servings:
Number Of Servings:
Serves 10
Preparation Time:
Preparation Time:
Prep 15-20 minutes, Simmer for 2-3 hours
Personal Notes:
Personal Notes:
Serve with salad and garlic bread.

 

 

 

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