Mexican Spaghetti

• 1 boneless skinless chicken breast, cubed
• 2 green peppers, diced
• 1 large onion, diced
• 1 (10 1/4 ounce) can cream of mushroom soup
• 1 (10 1/4 ounce) can cream of chicken soup
• 1 (10 1/4 ounce) can cheddar cheese soup
• 1 (4 ounce) can green chilies, chopped
• 1 (10 1/4 ounce) can Rotel Tomatoes (hot)
• 1 (6 ounce) can black olives, sliced
• 1 lb spaghetti (cooked)

1. In large pan saute chicken, peppers, and onions until done.
2. Add soups, tomatoes, chilies and olives.
3. Simmer 20 minutes on low.
4. Serve over spaghetti.

chicken, green peppers, onion, cream of mushroom soup, cream of chicken soup, cheddar cheese soup, green chilies, tomatoes, black olives

Taken from www.food.com/recipe/mexican-spaghetti-252125 (may not work)