Chicken Spaghetti

• 4 chicken breasts, boiled (reserve broth)
• 1 lb. cheese (Velveeta style)
• 1 can Ro-Tel diced tomatoes and peppers
• 1 stick butter (optional)
• 2.5 oz. jar mushrooms
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 tsp. Worcestershire sauce
• 8 oz. spaghetti noodles, cooked

1. Once chicken and spaghetti are cooked, allow chicken to cool and chop into small pieces.
2. Mix cheese and Ro-Tel and heat until cheese is melted.
3. Saute onion, bell pepper and mushrooms. They can be sauteed in the 1 stick of butter or for healthier preference, simply use vegetable oil spray to prevent sticking while sauteing.
4. Place cooked spaghetti in casserole dish and arrange chicken pieces over top.
5. Mix remaining ingredients, vegetables, cheese sauce and Worcestershire sauce together.
6. Pour over the top of chicken and spaghetti.
7. Then pour 1 cup of reserved broth from the chicken over entire mixture.
8. Bake at 350u0b0 for 30 to 40 minutes.
9. Serves 4 to 6.

chicken breasts, cheese, rotel, butter, mushrooms, onion, bell pepper, worcestershire sauce, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143292 (may not work)