Chicken Spaghetti

Chicken Spaghetti is a favorite around our house!   I wasn’t sure how well it would freeze when we did our Once A Month Cooking {OAMC} in March, but I was pleasantly surprised when we had this for dinner last week.  It was just as delicious as always!     This will definitely be making it’s way back onto our OAMC list again!

Chicken Spaghetti

4 Chicken Breasts, boiled and shredded

2 cups Noodles, boiled and drained

1 can diced tomatoes {we like Rotel}

1/2 lb Velveeta Cheese  {I’ve also made this with 2-3 cups of shredded Cheddar cheese}

1 Cream of Soup {either Chicken or Mushroom}

1 Onion

1 Bell pepper

1 Tsp Butter {or Olive Oil}

Boil Chicken.  Cool and Shred.  Boil Noodles and Drain.  Chop Onion and Bell pepper and saute in Butter until soft and tender.   Cut Cheese and mix with Diced Tomatoes and Cream of Soup.  Cook Cheese and Soup mixture in Microwave until melted.     Mix all incredients together in a casserole dish and bake at 350 for 45-60 minutes.