Louisiana Chicken Spaghetti

If you like creamy and spicy this is the dish for you! You can make it less spicy if you want by using MILD rotel or just reg. can tomatoes and green chiles. I have been wanting to try this for awhile but never found one recipe I thought was perfect. So finally I combined my favorite aspects of three different ones into a little recipe of my own. So here it is!



YOU WILL NEED:
Boiled Chicken- cubed
Noodles of your choice
1 Can Rotel
1 Can cream of Mushroom soup
8 oz Velveeta cheese
Green Bell Pepper
Onion
Butter
Seasoning
Milk

First boil your chicken (I used season all, just dash it in the water) and cube when its done. Preheat oven to 350.
Prepare noodles according to package.
In a medium saucepan saute onion and bell pepper in butter until onion is clear.
Then add your mushroom soup, one can of milk, and 1 can drained rotel.
Melt the velveeta (i did it in the mircowave with a little milk but you can cube it and put it in the pan if you want. i think it will take longer to melt.)
Add cheese and chicken to sauce pan and stir well.
Put drained noodles into a 13x9 baking dish and cover with sauce and chicken mixture.
Toss to coat noodles. The sauce will seem a bit thin but it will set up while its baking.
Put in oven for about 15 min. or until hot and bubbly. Give a good toss when its done and serve!




I am linking to Designs by Gollum's FOODIE FRIDAY!