Mexican Style Chicken Spaghetti - cooking recipe

Ingredients

5 to 6 c. chicken, cooked
10 to 12 oz. spaghetti
1 bell pepper, chopped
1 onion, chopped
1 c. celery, chopped
1 stick butter
1 (10 3/4 oz.) can tomato soup
1 can Ro-Tel tomatoes
1 can mushrooms, sliced
1/2 tsp. salt
1/2 tsp. garlic powder
3 tsp. chicken bouillon cubes
1/2 c. water
2 c. cheddar cheese, grated
2 c. Velveeta cheese, grated

Preparation

Boil chicken and de-bone.
Cook spaghetti as per package directions.
In medium saucepan, saute pepper, onion and celery in butter.
Add soup, Ro-Tel tomatoes, mushrooms, salt, garlic powder, bouillon cubes and water.
Stir.
In large bowl, mix spaghetti, soup mixture and cheeses.
Place all in greased 9 x 13 x 2-inch pan.
Bake 45 minutes at 350\u00b0.