• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 1 stick butter
• 1 can Rotel
• 1 can Cream of Chicken Soup
• 1 lb Velveeta cheese, cut into chunks
• 1 rotisserie chicken, torn in bite sized pieces
• 1 12oz pk spaghetti, cooked al dente

Preheat oven to 350. Saute onion and bell pepper in butter. Add Rotel then soup, warming over medium heat to gentle boil. Reduce heat to low and add Velveeta. Stir until melted. Add chicken and spaghetti. Mix well and pour into casserole dish. Bake 30 minutes or until bubbly. Enjoy!

(click to see larger image)

This recipe was contributed by Cathy Pendleton, Ergon Communications Department