Chicken Spaghetti

• 1 small bell pepper, chopped
• 1 small onion, chopped
• 1 tbsp olive oil
• 2 tbsp butter
• 1 can cream of chicken
• 1 can cream of mushroom
• 1 can rotel, your choice spicyness
• 1 packages (family size pak) pre-seasoned chicken fajita meat
• 1/2 packages queso blanco velveta cheese

1. Cook chicken in oven until done as desired.
2. In small saucepan, saute bell peppers & onions in olive oil and butter until soft.
3. Add in soups & rotel and stir to mix.
4. Cut up cooked chicken into bite sized pieces and add to soup mixture.
5. Melt in cheese.
6. Mix in cooked spaghetti and pour into baking dish sprayed with cooking spray.
7. Sprinkle top with panko crumbs and bake at 375F for about 12-15 minutes until crumbs browned.

bell pepper, onion, olive oil, butter, cream of chicken, cream of mushroom, chicken fajita meat, queso blanco velveta cheese

Taken from cookpad.com/us/recipes/342734-chicken-spaghetti (may not work)