Chicken Spaghetti

  • 3 or 4 cups cooked, chopped chicken
  • 1 bell papper
  • 1 onion
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can Ro-tel tomatoes
  • 1 can stewed tomatoes (petite cut)
  • 1 package spaghetti (16 oz)
  • 1 package shredded cheddar cheese ( 16 oz)

Break spaghetti in half; cook in chicken broth or water.  Saute pepper and onion in a large skillet until softened.  Add soups, Ro-tel and stewed tomatoes.  Cook on low until bubbling then stir in chicken and spaghetti.  Transfer to lightly greased backing dish.  Top with cheddar cheese and bake at 350 for 20-30 minutes.

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