Whether you’re looking for a quick weeknight dinner or a comforting meal to share with family and friends,

this recipe offers a satisfying blend of flavors and textures. It’s an easy-to-make,

one-pot wonder that brings a fiesta of taste to your dinner table,

proving that comfort food can be both delicious and simple to prepare.

Ingredients:

1 lb boneless, skinless chicken breasts
1 lb Velveeta cheese, regular or Mexican
1 can rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
Salt and pepper to taste
Directions:

Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
Remove chicken when completely done, about 10 to 12 minutes.
Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta. Do not rinse.
Melt the butter in that same (empty) pot and saute the onion and bell pepper.
Add tomatoes, soup, cooked chicken (cut into bite-size pieces), and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
Add cheese and stir together, mixing well. Add salt and pepper to taste.
Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 480 kcal | Servings: 6 servings