Rotel Chicken

• 2 lb. boned chicken breast or equivalent
• 1 lb. spaghetti
• 2 cans Ro-Tel tomatoes, diced
• 1 can cream of mushroom soup
• 1 stick butter
• 1 bell pepper
• 1 onion
• 1 can sliced mushrooms
• 1 can black olives
• 1 lb. Velveeta Mexican cheese
• 12 oz. Cheddar cheese, shredded

1. Cook chicken in water and keep the broth to cook spaghetti in. Add more water if necessary.
2. Cook the spaghetti to soak up all of the water into the noodles.
3. In frying pan, melt butter.
4. Saute bell pepper, onion, mushrooms and olives until tender.
5. Add Ro-Tel to mixture.
6. Add mushroom soup.
7. Stir.
8. Cut Velveeta and add to mixture and blend thoroughly.
9. Add 3/4 of the Cheddar cheese to mixture.
10. Stir mixture into noodles.
11. Bake at 350u0b0 for 45 minutes.

chicken, spaghetti, rotel tomatoes, cream of mushroom soup, butter, bell pepper, onion, mushrooms, black olives, cheese, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872111 (may not work)