Chicken Spaghetti With Rotel Tomatoes - cooking recipe

Ingredients

1 stick oleo
1 medium onion
1 bell pepper (optional)
1 can Ro-Tel diced tomatoes
1 can cream of chicken soup
1 1/2 c. grated Cheddar cheese or 8 oz. cubed Velveeta cheese
1 fryer, cooked, deboned and cut up (can use frozen breasts)
7 oz. thin spaghetti, cooked in the chicken broth and drained

Preparation

Melt 1 stick oleo in skillet and saute medium chopped onion and bell pepper (optional) until tender.
Add the Ro-Tel tomatoes, cream of chicken soup and Cheddar cheese.
Add chopped chicken and drained spaghetti.
Keep heat low until the cheese melts.
Pour in 9 x 13-inch casserole and bake at 350\u00b0 for approximately 25 to 30 minutes.