MEXICAN CHICKEN SPAGHETTI RECIPES

Steps:

• Boil chicken in a large boiler 3/4 full of water until tender.
• While chicken is boiling, cut up and sautee onion and bell pepper in olive oil.
• When ready, remove chicken from broth and set aside to cool. Add noodles to broth.
• While noodles are cooking, pull chicken apart or cut up.
• Once noodles are tender, add all ingredients (chicken, onion, bell pepper, cream of chicken, cream of mushroom, Rotel, and cubed velveeta).
• Stir frequently on medium heat until all Velveeta has blended.
• This recipe makes a large pot. We usually eat on this for three or more days.

Steps:

• In large pot, boil chicken breasts until tender. Let chicken cool when done and chop or shred.
• Cook spaghetti according to package directions, drain. (I also break before cooking or cut after to make smaller pieces).
• In large microwave safe bowel, melt cheese in microwave. Add peppers, onions, soup, water and picante sauce. Mix well. Add chicken and spaghetti. Mix. Spoon into two shallow 2 quart baking dishes.
• Bake 350 F for 35-45 minutes or until it bubbles.
• This looks like a mess when stirred together, but tastes really good when finished! ** Each casserole makes about 6 servings. This freezes really well. If going to freeze, wrap tightly with extra-heavy duty foil; To bake a frozen casserole, bake for 1 hour. ***This can be halved by using only 1 can of either cream of chicken or cream of mushroom soup.