Chicken Rotel Spaghetti

• 1 (3 lb.) chicken or 4 chicken breasts
• 10 to 12 oz. thin spaghetti
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 3 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1 can chopped mushrooms
• 1 can diced Ro-Tel tomatoes
• 1 lb. Velveeta cheese
• salt and pepper to taste

1. Place chicken in water to cover and simmer until tender; debone and cut into bite-size pieces.
2. In same broth, cook spaghetti (do not drain).
3. In skillet, saut onion and green pepper in butter.
4. Add flour and blend well.
5. Add mushrooms and tomatoes.
6. Simmer about 10 minutes, stirring occasionally.tdd Ro-Tel mixture to cooked spaghetti.
7. Stir in Velveeta cheese.
8. Add chicken.
9. Salt and pepper to taste.
10. Pour into buttered casserole and bake at 350u0b0 about 30 minutes.

chicken, thin spaghetti, onion, green pepper, butter, flour, mushrooms, rotel tomatoes, velveeta cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142992 (may not work)