Mexican Style Chicken Spaghetti

• 5 to 6 c. chicken, cooked
• 10 to 12 oz. spaghetti
• 1 bell pepper, chopped
• 1 onion, chopped
• 1 c. celery, chopped
• 1 stick butter
• 1 (10 3/4 oz.) can tomato soup
• 1 can Ro-Tel tomatoes
• 1 can mushrooms, sliced
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 3 tsp. chicken bouillon cubes
• 1/2 c. water
• 2 c. cheddar cheese, grated
• 2 c. Velveeta cheese, grated

1. Boil chicken and de-bone.
2. Cook spaghetti as per package directions.
3. In medium saucepan, saute pepper, onion and celery in butter.
4. Add soup, Ro-Tel tomatoes, mushrooms, salt, garlic powder, bouillon cubes and water.
5. Stir.
6. In large bowl, mix spaghetti, soup mixture and cheeses.
7. Place all in greased 9 x 13 x 2-inch pan.
8. Bake 45 minutes at 350u0b0.

chicken, spaghetti, bell pepper, onion, celery, butter, tomato soup, rotel tomatoes, mushrooms, salt, garlic powder, chicken bouillon cubes, water, cheddar cheese, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53167 (may not work)