CHICKEN SPAGHETTI

 This Sauce is like eating a chicken enchilada over spaghetti, Amazing! It is even good the next day for leftovers. Everyone that has tasted this sauce absolutely loves it. The ingredients may sound a bit odd but trust me it makes into a great sauce.

INGREDIENTS
4 large chicken breast halves or 1 whole chicken (I also use2 breasts with 4 thighs) whatever you like. Cook and cut into small bite size pieces

1 2lb box of Velvetta Cheese

1 large green pepper, seeded and chopped

1 pkg fresh Mushrooms, chopped  8-10 mushrooms

1 medium onion, chopped

1 can black olives, drained and chopped

2 cans Cream of Chicken soup

2 cans  Cream of Mushroom soup

2 cans Rotell Original tomatoes and chillies

2 cups Sour Cream

Spaghetti noodles

In a large pot saute onion, mushrooms, green pepper. 

Add olives, Rotell tomatoes, Velvetta cheese. Cut up Velvetta into medium chuncks to help melt. When the cheese is all melted, stirring constantly so it won't scortch, Stir in soups. Mix well then add sour cream and the cooked chicken.

Sometimes it has been too thick so I add a little milk.

Serve over spaghetti noodles

This makes a large pot full of sauce. Serves 10-12 adults