This is SO good. Thanks Tiffany for this awesome recipe. My whole family loved it!
1 Rotisserie Chicken 1 1/2 lb. spaghetti 1-2 Tablespoons butter 1/2 small onion 1 green bell pepper 1 cup mushrooms 1 can cream of mushroom 1 can cream of chicken 1 can cream of celery 3/4 block of Velveeta cheese
-Boil your pasta as directed on the package
-In the mean time, de-bone your chicken into bite sized pieces and dice or roughly chop, your vegetables, and cube your Velveeta.
-Drain your pasta and rinse with cold water to ensure it does not stick together. Return to stock pot and set aside.
-In a large frying pan or skillet, melt your butter over medium high and toss in your onion, mushroom and bell pepper. Saute until softened and opaque. Your kitchen will smell wonderful!
-Add in your soups, and cubed Velveeta cheese. Stir constantly until all melded together. Add in your chicken, stir.
-Pour the soup/sauce mixture over your noodle in the stock pot. Grab some tongs and mix it all up until it is all blended.