Chicken Spaghetti

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• 6 chicken breasts, boneless skinless, cooked and chopped in 1/2-inch pieces
• 1 medium green pepper, diced small
• 1 tablespoon butter
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (14 1/2 ounce) can chicken broth
• 1 (10 ounce) can ro-tel tomatoes
• 1 lb velveeta mexican cheese, cubed
• 1 teaspoon ground cumin
• 1 tablespoon instant chicken bouillon or 2 bouillon cubes
• 12 ounces spaghetti, broken into 2-inch pieces cooked al dente and drained
• 1 1/2 cups grated cheddar cheese or 1 1/2 cups monterey jack pepper cheese
• 1 1/2 cups crushed tortilla chips
• 1/2 teaspoon paprika

Recipe

• 1 bring chicken to a boil in large pot. reduce to simmer and cook for 45 minutes. remove chicken from pot and let cool. leave broth in pot. dice chicken when cool enough to handle.
• 2 in medium pan saute green pepper in butter until crisp tender. reduce heat to medium low. add chicken broth, ro-tel tomatoes, mushroom soup, cumin and velveeta cheese. stir frequently until all is combined and melted. set aside.
• 3 add bouillon to pot containing broth from cooked chicken. add enough water to fill pot 2/3 full. add spaghetti and cook until al dente. drain spaghetti.
• 4 in very large bowl ( i use the top of my tupperware cake taker) place spaghetti and then chicken. pour cheese sauce over all and combine well.
• 5 place in large deep lasagna pan or 2 9 x 13 pans that have been sprayed with cooking spray.
• 6 crush tortilla chips in a plastic bag and add grated cheese and paprika. and shake closed bag well. spread over top of casserole evenly.
• 7 bake in 350 degree oven for 35-45 minutes until casserole is bubbly and topping has started to brown. let stand 5 minutes before serving.
• 8 * cooking time does not include cooking chicken breasts.