Tex-Mex Chicken Spaghetti

Yum, yum, yum, yum, and yum again! I am not much of a casserole fan but this just hits the right places. It makes my mouth drool and my tummy happy. After making this once, I was asked again and again to include this in my monthly rotation. Everyone is happy on the night that I make this! 

INGREDIENTS
1 whole chicken

1 can cream of mushroom soup

1 can of rotel tomatoes (mild or spicy....it's up to you)

1 can (8 oz) tomato sauce

1 large onion diced

1 large bell pepper diced

1/2 stick butter

1 package (16 oz) Mexican Velveeta Cheese

1 small box of spaghetti

First, I like to prepare my chicken ahead of time. Place chicken into a stock pot and add just enough water to cover the chicken about an inch above. Boil your chicken with some salt until done. Remove from water and set on a plate to cool. KEEP YOUR WATER IN THE STOCK POT!!!! After chicken has cooled, shred and put into a bowl.

Add a 1/2 stick of butter to a large pan. Chop bell pepper and onion and add to pan with butter. Cook vegetables on medium heat until translucent and soft. 

When vegetables are done, add the cream of mushroom soup, rotel, and tomato sauce. Stir until all ingredients are well blended. 

Chop Velveeta into small cubes and add to the tomato mixture. Stir frequently until the cheese has been completely melted.

Add the shredded chicken and stir until well blended.

Before you make your sauce, take your left over chicken broth water and return it to a boil. Add in the pasta and cook until al dente. Drain

Add cheese and sauce mixture to your pasta and stir until well blended. Turn into a 9x13 baking dish, cover with foil,  and cook at 300 degrees F for one hour. 

When done, remove from heat, remove foil, and enjoy one of the best meals of your life!