12oz of thin spaghetti
1 can of rotel(tomatoes with green chilies)
1/2 lb Velveeta cut up
1 green pepper chopped
1 small can mushrooms or fresh mushrooms
1 stick margarine
1 onion chopped
Boil chicken and season to taste, save broth and cook spaghetti in it. Take chicken off bone and cut in bite size pieces. Drain cooked spaghetti add cheese. Saute pepper, onion and mushrooms in butter add to spaghetti. Combine rotel with spaghetti mixture and then add chicken pieces. Mix well pour into 9x13 sprayed baking dish. bake 25 minutes 350. This recipe makes a lot and freezes well. Do not bake the portion you plan to freeze.