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Mexican Chicken and Spaghetti

Recipe Ingredients

4 to 6 chicken breasts; skinned and cooked (cook in water and save the water)

1 onion, chopped

1/2 green bell pepper, chopped

2 cans cream of mushroom soup, undiluted

1 pound Velveeta cheese, cubed (or cheese of choice, grated)

1 can Rotel

1 small jar pimentos, drained and chopped

1/2 pound spaghetti, cook in the chicken water, drain but don't rinse


Cover tightly with aluminum foil, and bake in a 9 x 13-inch casserole dish at 350 degrees F for 35 to 40 minutes.


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