This much so much delicious food! It’s just my husband and me and this lasted us most of the week – Page 2

Cook the Pasta & Chicken.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
- While the pasta cooks, season the diced chicken with a pinch of salt and pepper. In a large skillet or Dutch oven, cook the chicken over medium heat until golden and cooked through (about 6-8 minutes). Remove the chicken from the skillet and set aside.
Sauté the Veggies.
- In the same skillet, melt the butter over medium heat. Add the chopped onion and bell pepper and sauté for 4-5 minutes, until softened and fragrant.
Create the Creamy Sauce.
- Reduce the heat to low. To the skillet, add the cubed Velveeta, undrained Rotel tomatoes, cream of chicken soup, and cream of mushroom soup.
- Stir continuously until the cheese is completely melted and the sauce is smooth and uniform.
Combine Everything.
- Return the cooked chicken and any accumulated juices to the skillet. Add the drained spaghetti.
- Gently toss everything together until the pasta and chicken are evenly coated in the luxurious cheese sauce.
Season and Simmer.
- Taste the mixture and season with additional salt and pepper as needed. Let it simmer over low heat for 5-10 minutes, allowing the flavors to meld together perfectly.
Serve!
- Remove from heat. Serve immediately, garnished with a sprinkle of fresh parsley or Parmesan cheese for a fresh, flavorful finish.

Spice Level: For a milder dish, use “Original” Rotel. For more heat, try the “Hot” variety.
Cheese Sauce: For an extra-cheesy finish, stir in a handful of shredded cheddar cheese at the very end.
Make it a Casserole: Transfer the combined mixture to a greased 9×13-inch baking dish, top with shredded cheese, and bake at 350°F (175°C) for 20 minutes, or until bubbly and golden on top.