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Categories:
chicken breasts onion bell pepper margarine cream of mushroom soup salt Ro-Tel tomatoes English peas Velveeta cheese spaghetti
Viewed: 50 - Published at: 3 years agoIngredients
- 4 chicken breasts
- 1 chopped onion
- 1 chopped bell pepper
- 1 Tbsp. margarine
- 1 can cream of mushroom soup
- salt and pepper to taste
- 1 can Ro-Tel tomatoes, diced
- 1 can English peas, drained
- 1 (4 oz.) pkg. Velveeta cheese
- 1 (7 oz.) pkg. spaghetti
Method
- Cover chicken with water and cook until tender.
- Remove from broth and cut up.
- Save broth, setting aside 1/2 cup for later use. In broth, cook the spaghetti until tender and drain.
- In skillet, cook onion and bell pepper in margarine until tender but not brown. Add cheese and stir until melted.
- Add soup, tomatoes, English peas, chicken and spaghetti, stirring after each addition.
- Now add the 1/2 cup of broth saved earlier.
- Stir mixture well.
- Pour into casserole dish and bake at 350° until bubbly (approximately 30 minutes).
