Mexican Chicken and Spaghetti


  • 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 Ro*tel
  • 1 small jar pimentos, drained and chopped
  • 1/2 pound spaghetti, cook in the chicken water, drain but don't rinse


  1. Mix all ingredients together, and put into a 9 x 13-inch casserole dish.
  2. Cover tightly with aluminum foil, and bake at 350 degrees F for 35 to 40 minutes.

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