Firehouse Cheese and Chicken Spaghetti

Firehouse Cheese and Chicken Spaghetti

1 pound chicken breast or tenders

Rotisserie Chicken Seasoning (optional)

1/2 to 1 onion, chopped

1/2 to 1 green bell pepper, chopped

1 tablespoon butter or olive oil

1 10-ounce can Rotel (tomatoes and green chiles)

2 cans cream of mushroom soup (1 could be cream of chicken, if you like)

1 pound Velveeta cheese (substitutes just don't turn out the same)

hot cooked spaghetti or other pasta

 

Sprinkle chicken with Rotisserie Chicken Seasoning, if you like. Bake until fully cooked. Meanwhile, in a large saucepan, cook onion and pepper in butter and/or oil until soft but not browned. Add Rotel and cream of soups. Slice Velveeta and add to the pan. Lower heat and allow to melt. Stir until completely melted and smooth. Slice chicken. Serve sauce and chicken over hot cooked pasta.

 

To freeze: Spoon sauce and chicken into bowls or freezer bags. Label and freeze.

 

To serve: Allow to thaw and heat until hot and bubbly. Or put frozen sauce in glass dish and heat until hot and bubbly. Serve over hot pasta.