Sunday Lunch : Chicken Spagetti

 

1/2 cup diced bell pepper
1/4 cup butter
1 medium onion, diced
1 cup broth (from boiled chicken)
1 can (10.75 ounce size) cream of chicken soup
1 can (10.75 ounce size) cream of mushroom soup
3 cups diced cooked chicken
1 can (10 ounce size) Rotel tomatoes
1 package (7 ounce size) spaghetti pasta (cooked in chicken broth)
1/2 pound Velveeta cheese (cut into pieces)
salt and pepper, to taste

Saute bell pepper and onion in butter. Add cup of broth. Simmer until tender. Remove from heat. Add soups and Rotel tomatoes. Stir well. Mix chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Bake in large baking dish at 375 degrees F for 30 minutes.

Crock Pot directions: Spray slow cooker with non-stick cooking spray.

Combine all ingredients in slow cooker and stir to mix well. Cook on low for 2-3 hours. Stir again just before serving.Share