Rotel Chicken - cooking recipe

Ingredients

2 lb. chicken tenders
1 1/2 lb. spaghetti
2 cans Ro-Tel (puree)
1 can cream of mushroom soup
1 stick butter
1 small bell pepper, diced
1 small onion, diced
1 (4 oz.) can sliced mushrooms
1 (4 oz.) can chopped black olives
1 lb. mild Velveeta Mexican cheese
12 oz. Cheddar cheese

Preparation

Boil chicken in 4-quart pan.
Remove chicken when done and leave just enough water to cook spaghetti.
Cook spaghetti and let broth boil down.
While noodles are cooking, in another 4-quart pan, melt butter.
Add bell pepper, onion, mushrooms and olives and saute.
Add Ro-Tel and mushroom soup to mixture.
Stir to blend.
Cut Velveeta into chunks; add to mixture.
Grate Cheddar cheese and add 2/3 of cheese to
mixture.
Cook on low heat until cheese is melted.
Combine noodles, chicken and cheese sauce.
Put in a large ovenproof dish.
Add remaining cheese and bake at 350\u00b0 for 25 minutes or until cheese melts and meal bubbles.
This makes a lot!
Can be frozen.