1 lb boneless skinless chicken breasts
8 oz spaghetti noodles
1 bell pepper diced
1 onion diced
1 can cream of celery soup (you can use cream of chicken or cream of mushroom also if you don’t have this)
1 can rotel
8 oz box of velvetta cubed
Salt pepper to taste
On top of stove boil chicken until done about 20 mins, remove chicken and cook noodles in the chicken broth for amount of time specified on package. While the noodles are cooking, shred the chicken into bite size pieces. Drain the noodles. In a large casserole dish ( 9 x 13) add all ingredients and mix well. Cover and bake on 350 until the cheese is melted about 20 mins. I usually remove the cover and let the cheese brown on top for about 5 mins.
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