April's Louisiana Chicken Spaghetti Recipe

• chicken, boiled and cubed **see note
• spices, any you like, and any amounts you prefer
• butter
• onion
• bell pepper
• spices (the same you put into the chicken boiling water)
• cream of mushroom soup
• 1 soup can water
• rotel tomatoes
• Velveeta cheese
• spaghetti noodles or possibly fettuccini noodles

1. Boil Chicken and spices till chicken is thoroughly cooked.
2. NOTE:**save water to boil noodles**
3. While the chicken is boiling, place butter in another pot and saute/fry onions and bell peppers till onions are clear.
4. Stir in cream of mushroom soup and 1 can of water.
5. Add in another bit of spice to sauce.
6. Add in rotel tomatoes and heat through.
7. Add in Velveeta cheese and cook on low till cheese is melted.
8. While cheese is melting, cube the chicken and add in to sauce, keeping heat on low.
9. Cook noodles in chicken water.
10. Drain noodles.
11. Add in to chicken/cheese sauce and simmer for about ten min.
12. Enjoy!
13. !

chicken, butter, onion, bell pepper, cream of mushroom soup, water, tomatoes, velveeta cheese, noodles

Taken from cookeatshare.com/recipes/april-s-louisiana-chicken-spaghetti-17075 (may not work)