Rotel Chicken Spaghetti

Ingredients

• One Rotisserie Chicken
• One pound of spaghetti noodles
• One pound of Velveeta cheese
• One can cream of mushroom soup
• One can cream of chicken soup
• One can Rotel tomatoes
• One-fourth cup of Butter
• One cup (or more) bell pepper
• Tony's
• Mrs. Dash table blend
• Cayenne pepper

Directions

1. Preheat the oven to 350F. Remove the meat from the chicken and rough chop into bite-sized pieces.
2. Cut the cheese into squares and set aside.
3. Boil spaghetti noodles per instructions on the package. Drain the noodles when they are cooked.
4. While spaghetti is cooking, add butter to a 5-quart pot.
5. Add chopped bell peppers. Simmer for about three minutes. Add soups, tomatoes, cubed cheese, and seasonings to taste. Stir until completely melted.
6. Add the cooked and drained spaghetti to the pot. Add the chicken. Stir well.
7. Pour the chicken spaghetti into a large casserole dish and bake uncovered for 10-15 minutes.

Source — My Kitchen Serenity
Prepared by Lauren Jenkins
Louisiana Anthology
February 13, 2020