Texas Chicken Spaghetti

1 package (16 ounces) uncooked spaghetti
1/4 cup butter, cubed
1 large onion, chopped
1 large green pepper, chopped
1 can (14 ounces) stewed tomatoes
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles
2 teaspoons sugar, optional
1 package (16 ounces) Velveeta, cubed
3 cups shredded cooked chicken
Minced fresh parsley, optional

Preheat oven to 350°. Cook spaghetti according to package directions.
Meanwhile, in a Dutch oven, melt butter over medium heat; add onion and pepper. Cook and stir until tender, 5-7 minutes. Drain stewed tomatoes, reserving the liquid, and chop tomatoes. Stir in soups, tomatoes and sugar if desired.
Drain spaghetti; add to sauce mixture with Velveeta and chicken and if desired, reserved liquid. Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover and bake until bubbly, 5-10 minutes longer. If desired, sprinkle with parsley.

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