CHICKEN SPAGHETTI
3 or 4 chicken breasts, cooked, reserve broth
1 bell pepper. green or combination
1 onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes
1 can stewed tomatoes
1 package spaghetti, (16 ounces)
16 oz. shredded cheddar cheese, Velveeta or cheese whiz
PREPARATION:
Cook spaghetti in broth. Chop chicken and saute with pepper and onion in a large skillet until vegetables are softened. Add soups, Ro-Tel, and stewed tomatoes. Cook on low until bubbling, then stir in chicken and spagetti.
If skillet is not oven safe, transfer to a lightly greased baking dish. Top with cheddar cheese and bake at 350 degrees for 20 to 30 minutes.
Serves 4 to 6
