Creamy Cheesy Mexican Chicken Casserole

[Ol-blue]

It's not necessary to use the habanero pepper. It's great with out it also.
Enjoy! Debbie

Creamy Cheesy Mexican Chicken Casserole



4 CHICKEN BREASTS; Boneless Skinless.
1 can(s) (10 3/4 ounce) CREAM OF CHICKEN SOUP
1 can(s) (10 ounce) ROTEL DICED TOMATOES AND GREEN CHILIES
1 clove(s) (large) GARLIC; Minced.
1/2 ONION; Chopped.
1 tablespoon(s) BUTTER OR MARGARINE
1/2 GREEN BELL PEPPER; Chopped.
1 HABANERO PEPPER; Finely Chopped, Optional.
8 ounce(s) VELVEETA CHEESE; Cut Into Small Cubes.
8 ounce(s) SPAGHETTI; Cooked And Drained.
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Cut up chicken into bite size pieces.
In a large skillet melt butter or margarine.
Add cubed up chicken, garlic, onion, green bell peppers.
Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet.
Stir in soup, Rotel Tomatoes and finely chopped habanero pepper.
Reduce heat and cook until the cheese melts, stirring constantly.
Place the cooked spaghetti in a greased 2 quart casserole dish.
Pour the cheese/chicken mixture over top spaghetti.
Bake at 350 degrees for 30 minutes or until heated through.
Serves 6.
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[love2"Q"]

thanks .. this looks like my kind of meal ...

[Ol-blue]

Originally Posted by love2"Q"

thanks .. this looks like my kind of meal ...

You are welcome. Hope you enjoy! Debbie

[middie]

Looks yummy. No habanero for me though.

[Ol-blue]

Originally Posted by middie

Looks yummy. No habanero for me though.

I understand. It's great without it. Debbie

[lifesaver]

looks good!

[Timothy]

Originally Posted by middie

Looks yummy. No habanero for me though.

Yes, it does sound and look very good. I'll have your Habanero and one for me too! The cheese will mellow out the pepper.

[Merlot]

That looks great! I have a big hunk of veleeta that needs used.