I totally forgot to send this two weeks ago when it was my week! Whoops!
This is my family's version of Chicken Spaghetti. It is easy, makes a lot, and can be modified to include more or less veggies, type of pasta, or cheese amount. Hope you enjoy!
1 chicken or 4 chicken breasts
1 lb. velveeta cheese
1 can cream of mushroom soup
1 can Rotel tomatoes (don't drain)
Diced green bell pepper
Diced onion
Box of spaghetti
Boil chicken in large pot of salted water on medium-high (boiling on high will make the chicken tough) till cooked through. Remove chicken from water (reserve water for cooking pasta) - set aside to cool. In a saute pan, pour a bit of olive oil (or spray pam or butter), heat pan, saute the pepper and onion. Keep an eye on it to make sure it does not brown too much - you just want them softened.
Turn reserved water pot on high till the water is at a rapid boil. Pour in the pasta and cook till al dente. Drain pasta, reserving about a cup of the water.
Shred the chicken with your hands.
In the large pot, combine the pasta, cheese, soup, pepper/onion saute, reserved water, and chicken. Pour mixture into a large baking dish (or two 8x8 dishes) and bake at 350 degrees till bubbly.
I serve mine with green beans and Sister Schubert's rolls. This dish is great to reheat as leftovers or freeze half for a quick meal later in the month.
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