Chicken spaghetti: velveeta style

Name: Chicken spaghetti: velveeta style
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: En
Ingredients: 1 whole chicken; 2 tablespoons salt; 1 teaspoon pepper; 1 bell pepper; 1 onion; 2 cloves garlic; 1 pound spaghetti; 1 12 - ounces can sliced mushrooms; 2 12 - ounces cans cream of chicken soup; 1 pound Velveeta cheese; 1 cup shredded cheddar cheese

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Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

In a large soup pot, combine chicken, water, salt and pepper. Bring to a boil, then reduce to a low simmer and cover with a tight fitting lid.
Cook for 30 minutes. Remove chicken from pot to a platter and allow to cool. While chicken is cooling, add onions, bell pepper, mushrooms and garlic to the remaining broth. Bring the broth to a boil. Once boiling, add pasta and cook in broth.
While pasta is cooking, debone chicken and dice into bite-sized pieces. Add cream of chicken soup to the cooked pasta and stir to combine. Dice the cheese loaf into manageable chunks.
Add to the hot cooked spaghetti and stir to combine. The cheese will melt easily into the hot pasta. Add the diced chicken and stir to combine.
Pour spaghetti into a greased baking dish and top with 1 cup of grated cheese. Bake at 350°C for about 20 minutes or until the cheese is nice and melty.
Serve warm with hot bread and salad.