Spicy Chicken Spaghetti

20 recipes to go and my food blog will have 100 recipes! We're having spaghetti tonight but it's just your simple ground turkey spaghetti not really recipe worthy LOL. I so need to go to the grocery store but since it's Wednesday (we run a scouting program for boys at our church) and our busiest night of the week I don't have time to go to the grocery store :(

This makes a huge amount so  there are a number of options you can use this recipe for:

1. Weekend meals, put leftovers in individual containers and you have meals ready to go so you can enjoy a weekend without having to cook so much.

2. If you have to take a meal to someone (baby or funeral) take half and save half for your family.

3. Church or family get togethers


you will need:

16 oz. package of spaghetti
5 cups of boiled chicken chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion chopped
1/2 red pepper (the sweet kind I usually use a whole one because I love sweet red peppers)
1 stick of butter plus one T (yes this sounds like a lot but this feeds 12 people)
2 cups shredded velveeta
1 can ro-tel (I use the cilantro and lime flavor but if you can't find that original works fine too)
1 sleeve buttery crackers


1. Preheat oven to 350
2.  Boil chicken until cooked through
3. Remove chicken from pan reserving broth
4. cook chicken and boil spaghetti in reserved broth according to package directions.
5. while spaghetti is cooking saute' chopped onion and red pepper til tender in one tablespoon butter
6. Drain Spaghetti and mix with chicken, soups, onion, pepper and rotel.
7. Spoon into a greased 9x13 pan.
8. melt remaining butter.
9. crush crackers finely and mix with butter.
10. top spaghetti with cracker mixture and bake until brown and bubbly, about 40 minutes.


Serves 10-12