Wednesday, February 8, 2012

Rotel Chicken Spaghetti

Rotel Chicken Spaghetti

3 lbs of cooked chicken
12oz spaghetti noodles
1 can of rotel tomatoes and chiles
1 small onion, chopped
1 small green pepper, chopped
1/4 stick of butter or margarine
1tbsp Worcestershire sauce
1lb Velveeta cheese
1 can sliced mushrooms, drained (optional)
12-14oz green peas
1 cup chicken broth

cook spaghetti in chicken stock, reserve one cup.
brown onion and green pepper in butter. add cheese, tomatoes and chiles, mushrooms (optional), peas, and the reserved stock plus Worcestershire sauce.
simmer until the cheese melts.
fold in spaghetti and chicken.
reheat in the oven on 350 until bubbly (about 1 - 1.5 hours)

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