Chicken Spaghetti

This is a little on the spicy side because of the Ro-Tel tomatoes, but it's delicious!  If you used Healthy Request on the Cream of Chicken soups and reduced fat Velveeta, this would be an even healthier dish.

1 med onion, chopped

1 green pepper, chopped

1 c celery, chopped

1 small can Ro-Tel Tomatoes

2 cans Cream of Mushroom or Chicken or Celery Soup

1 can mushrooms (optional)

1 lb. Velveeta cheese, cubed

1 3-4 lb. chicken, cooked and cubed (save broth)

1 8-10 oz pkg. spaghetti noodles

salt and pepper to taste

Saute onion, green pepper and celery in 2 T butter, or steam these three ingredients in a small amount of water in the microwave and save fat and calories!  Add next 6 ingredients and simmer 25 minutes.

Cook spaghetti in chicken broth used to stew chicken.  A faster method would be to cook 3 or 4 chicken breasts and use a can of chicken broth to cook the spaghetti in.  Even faster, buy a cooked rotisserie chicken from the grocery store, and again use a can of chicken broth for the cooking of the spaghetti.

Combine all ingredients and pour into a 9X13 casserole dish.  Bake 20 min at 300 degrees.  Serves 8-10.

Note:  For a family of 4, divide into 2 casserole dishes and freeze one for another meal.