Cheesy Chicken Spaghetti

My mom used to make this all the time when we were kids - it was my favorite. Cheesy spaghetti - who cannot like that! She stopped making it and I had a big craving for it so I whipped this up for the family and they loved it! Just like mom used to make.

 My family of 5 ate this whole thing, but we have some big appetites, so if you don't you might want to half the recipe.

Made: 6-8 servings

 Ingredients:
1.5 lb chicken, diced
2 bell peppers, diced
1 can of rotel
1 can of cream of chicken soup
12 oz Velveeta
1 lb spaghetti
Directions:
1) Make spaghetti al dente according to package directions
2) Meanwhile, saute the bell peppers in some olive oil over medium heat for 5-7 min 
3) Season the chicken with salt and pepper and add to the peppers. Cook until the chicken is done then remove from heat. Don't overcook the chicken.
4) Drain the spaghetti and rinse with cold water so the noodles do not stick. In the big pan put in the soup, Velveeta, and rotel. Heat until melted. 
5) Add everything else back to the big pot and stir until combined and heated through.


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