Chicken and Spaghetti

Kilo and I have been especially busy these past couple weeks. No politics today but I will post a recipe, something that is wonderful for those busy times if you were lucky enough to have made some ahead. If not, this really does not take long. Enjoy!

Chicken and Spaghetti

4 Chicken breast- cooked and chopped
1 Can of Cream of Mushroom soup
1 Pkg. Medium Velveeta Cheese (chopped)
1 Pkg. Spaghetti (12 oz- thin spaghetti)
1 Bell or Red Pepper- chopped ( or a bit of both)
1 Can of Rotell Tomatoes
1 Can of LaSuer Peas (drained)( these can be left out)
1 Stick butter
1 onion- chopped
1 Cup sliced mushrooms
1 1/2 Cups Chicken Broth
1 Can of dried onion rings

If you think ahead this recipe is excellent with grilled chicken breast but the chicken can be boiled, baked, sauteed or left out all together- you could even just run to Food City and buy a roaster already done and just serve it along side this casserole. Hows that for easy!

Saute onion, peppers and mushrooms in one stick of butter. Add tomatoes, chicken soup, peas and the chicken. Add 1 1/2 C. Chicken Broth and the chopped cheese. Cook spaghetti. Drain well. Add spaghetti to mixture, combining well. Put in a large baking dish, sprinkle with the dried onion rings and bake 30 minutes at 350 degrees. This freezes well and is excellent to keep on hand for that unexpected company or when you are too hot and tired to be bothered with cooking- like on a day like today.

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