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Print this Recipe    Chicken Spaghetti 03

Chicken Spaghetti

4 chicken breasts with skin and bone
1 stick butter
1 bell pepper, chopped
1 cup finely chopped onion
1 cup chopped celery
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel diced tomatoes
1 lb block of velveeta, cubed
1 lb thin spaghetti

Boil the four chicken breasts until chicken is white throughout
(about 30 min). Save water for boiling spaghetti. While chicken is
boiling, saute bell pepper, onion, and celery in the butter until
all is tender and onion is translucent. On low heat melt velveeta
with rotel and soups. While cheese is melting boil spaghetti in
chicken water according to package directions.

Debone chicken and tear into bite size pieces. Blend all ingredients
in large mixing bowl and place in deep 3x9 casserole pan and bake
at 350 degrees for 35 minutes.

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