Velveeta Chicken Spaghetti

Ingredients: 

1 lb. Velveeta Cheese, Cubed
3-4 Boneless Skinless Chicken Breast (about 1 lb), Boiled and cut into cubes
1 lb. Spaghetti Cooked according to package (You will want it to be al dente)
10 oz. Rotel Tomatoes
10.5 oz. Cream of Chicken Soup
3/4 Can Chicken Broth
1/2 C. Butter
1 Large Onion, Diced
1/4 C. Chopped Green Bell Pepper
3 7/8 oz. Sliced Black Olives, Drained (You can dice them if you want~OR~Omit altogether)
1 tsp. Garlic Powder
1/4 tsp. Onion Powder
Salt and Pepper to taste


Directions: 

1. Preheat Oven to 350 F. Boil Chicken and Cube when done and set aside. Cook Spaghetti as directed on package.

2. Melt Butter in deep pan (or pot - because you will be adding the rest of the ingredients to this) and saute Onion and Bell Pepper.

3. Add Chicken, Cheese, Cooked Spaghetti, Cream of Chicken Soup, Chicken Broth, Rotel, Black Olives, Garlic Powder, Onion Powder, Salt & Pepper. Mix well.

4. Transfer to a Casserole Dish and Bake in Preheated Oven for 45 minutes.

I have 2 Chicken Spaghetti Recipes on this Blog (so far). I do prefer to make this one MORE than the other - as I find this one easier and less time consuming. I also feel that this one is more flavorful. I will sometimes add 2 C. Shredded Cheddar Cheese to the top also, as my husband LOVES cheese.