South of the Border Spaghetti

3 cups of diced and chopped cooked chicken

1/2 package of spaghetti noodles

1 can of cream of mushroom soup

12 oz. of Velvetta cheese cubed

1 can of rotel (do not drain)


1/2 cup diced onions

1/2 cup of diced red pepper

1 cup of cheddar cheese

Sautee red pepper and onions in butter. Cook and drain spaghetti. Add soup and rotel and cubed velvetta to sauce pan. Stir until the mixture is melted. Add chicken and spaghetti and top with cheddar cheese and bake until hot and bubbly. Serve hot and top with more rotel if you like.