Chicken Fiesta Casserole

• 8 ounces thin spaghetti
• 4 boneless skinless chicken breast halves, cut into cubes
• 1/2 large onion, chopped
• 1/2 bell pepper, chopped
• 1 (10 ounce) can Fiesta nacho cheese soup
• 1 (10 ounce) can mild Rotel tomatoes & chilies, diced, not drained
• 1 (4 ounce) can sliced black olives, drained
• 8 ounces Velveeta cheese, cut into 1/2 inch cubes
• 6 ounces sliced mushrooms (divided)

1. Cook spaghetti according to package directions until almost tender, drain. While spaghetti is cooking, mix next 8 ingredients and 6 ozs. mushrooms in large bowl.
2. Add spaghetti and mix well.
3. Spray a large casserole pan 9x13 with cooking spray.
4. Pour mixture into casserole.
5. Spread remaining mushrooms on top.
6. Bake covered at 350 degrees for 45 minutes to 1 hour until chicken is done.
7. Remove cover and bake additional 15 minutes until bubbly and slightly browned.

thin spaghetti, chicken breast halves, onion, bell pepper, fiesta nacho cheese soup, tomatoes, black olives, velveeta cheese, mushrooms

Taken from www.food.com/recipe/chicken-fiesta-casserole-130850 (may not work)