1 lb boneless, skinless chicken thighs
1 lb velveeta cheese
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, green, chopped
salt and pepper to taste
Boil chicken breasts in a large pot with chicken broth.
Remove chicken when completely cooked.
Boil spaghetti pasta in water according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
Melt the butter in that same (empty) pot and saute the onion and bell pepper.
Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
Add cheese and stir together, mixing well. Add salt and pepper to taste.
Heat until cheese is melted thoroughly, stirring constantly to keep from scorching.
Take from heat and serve.
I like it served with warm garlic bread.
