Mexican Chicken Spaghetti

This is my go to dish for when I'm bringing food to a friend. It's easy to freeze, or pop in the oven and bake and eat right away. And who doesn't love gobs of cheese, pasta and chicken all in one dish? It makes enough for 6 servings, so I often divide it when I make it and keep half for our dinner that evening.

It's a relatively easy recipe, you just need to be able to pay attention to it as you are cooking (read: no toddlers in the vicinity of the kitchen). I got this recipe from my sister-in-law, Misti, in a cookbook she made for me as a wedding gift. I've modified it to work for our family, and because it has a nice kick I call it "Mexican Chicken Spaghetti."

Ingredients

1 tablespoon of unsalted butter
1 medium onion
1 small green bell pepper (or buy the tri-pepper pre-chopped mix)
1 can rotel
1/2 block of the large Velvetta, chopped into cubes
1 can of cream of celery soup
1 can of cream of mushroom soup
1 pound of chicken tenderloins, boiled or grilled to your liking (or see my shortcut below)
1 package of spaghetti noodles
1 package of frozen broccoli, steamed (optional)
1 cup of chicken broth (optional)

Directions

Dice the onion and bell pepper and sauté with the butter until both the onions and bell peppers are clear.

Next, add in the rotel and cook down for a couple of minutes. Then, add in the mushroom and celery soups and cook down for a few minutes.

Then, add in the Velvetta and constantly stir the mixture.

Allow this to cook on medium heat for 20 minutes. Starting to look like queso, eh? While this is cooking, boil water and cook the noodles.

Remember what I said earlier about my chicken shortcut? This is it. Easy, delicious and takes about 3 minutes to cook in the microwave. Get ya some.

Once the cheese mixture is cooked, add the chicken and noodles. If you are adding the steamed broccoli, go ahead and put it in now. You might notice that this doesn't look like spaghetti noodles. You would be correct. I forgot to buy spaghetti at the store, and substituted macaroni. It was a delicious accident and we liked the macaroni version just as much as the original. If you find that your sauce is too thick, add one cup of chicken broth until it thins. Put the mixture into a 9x13 pan and bake for 20 minutes at 350 degrees. 

Dinner is served.