Chicken Spaghetti With Rotel

Chicken Spaghetti Casserole

Chicken Spaghetti Casserole

Ingredients

• 2 quarts water
• 1 (3 pound) whole chicken
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 (7 ounce) package spaghetti
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (16 ounce) loaf process cheese spread, cubed
• 2 cups (8 ounces) shredded Cheddar cheese

Method

1. Bring water and chicken to a boil in a Dutch oven; cover, reduce heat, and simmer 45 minutes or until done
2. Remove chicken, reserving broth in pot, and cool to touch
3. Skin and bone chicken; cut into bite-size pieces
4. Set aside
5. Bring reserved broth, bell pepper, and next 3 ingredients to a boil
6. Add spaghetti, and boil 6 to 8 minutes or until tender
7. Drain, reserving 1 cup broth in pot
8. Add spaghetti, soup, and cheese spread to broth; cook over low heat, stirring constantly, until cheese melts
9. Stir in chicken, and pour into a lightly greased 13 x 9-inch baking dish
10. Bake uncovered at 350 degrees F for 30 minutes
11. Remove from oven, and sprinkle with Cheddar cheese
12. Bake 5 more minutes or until cheese melts