Cheesy Chicken Spaghetti

Ingredients:

1 Rotisserie chicken

1 pound spaghetti noodles

1 pound of Velveeta (or off brand) cheese

1 (10.5 oz) can cream of mushroom soup

1 (10.5 oz) can cream of chicken soup

1 (10 oz) can Rotel tomatoes

.5 onion, diced

1 green bell pepper, diced

.5 cup celery, diced

2 tbsp butter

2 tsp pepper (I did not add salt to this because what is added is salty enough but salt to taste, if you desire).

Directions:

Preheat the oven to 350F. Remove the meat from the chicken and rough chop into bite-sized pieces. Set aside.

Cut the cheese into squares and set aside.

Boil spaghetti noodles per instructions on the package. Add 1 tsp salt to water, if desired. Use a large pot to boil spaghetti noodles; at least a large pot and stir frequently while boiling! Drain the noodles when they are cooked and rinse with cold water.

While the spaghetti is cooking, add the butter to a large pot and melt over medium heat. Once melted, add the chopped onion, bell peppers, and celery. Simmer for about 5 minutes, then add both soups, tomatoes, cubed cheese, and black pepper. Stir until the cheese is completely melted.

Add the chicken to the pot the spaghetti and pour the cheesy rotel mixture on top. Mix well.

Pour the Rotel chicken spaghetti into a large casserole dish and bake uncovered at 350 for 15-20 minutes to set the flavors and to get it nice and hot. If you are dying to eat you can skip the oven but I do recommend it!