Categories: Main Course

Ingredients

• 4 chicken breasts
• 8 oz spaghetti
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 onion, large, chopped
• 1 pound velveeta cheese
• 1 can rotelle
• 16 oz fresh mushrooms, sliced
• 1 can cream of chicken soup
• 2 cans chicken broth
• 1/2 cup Pace hot picante
• 2 tbsp butter

Directions

1. Boil chicken breasts in 6-8 cups of water until done (45 mins to 1 hr depending on size). Keep 2 cans of the water from chicken. Drain and shred chicken with forks.

2. Cook spaghetti in the 2 cans of chicken broth plus 2 cans of water from chicken.

3. Mix rotelle, picante, Velveeta (cut into small chunks) in microwave bowl and cook total of 15 minutes (stirring every 5 minutes). It does not have to be completely melted to a sauce.

4. Saute bell peppers, onions, and mushrooms in a small amount of butter.

5. Add together in a large bowl – chicken, sauteed peppers, onions and mushrooms, spaghetti and cream of chicken soup. Salt to taste. Add red pepper flakes if a spicier flavor is desired. Add cheese, rotelle and picante sauce. Mix well.

6. Put in casserole dish and bake at 375 for 35 minutes or until bubbly.

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