Ingredients
1 package (16 ounces) uncooked spaghetti1/4 cup butter, cubed1 large onion, chopped1 large green pepper, chopped1 can (14 ounces) stewed tomatoes1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1 can (10 ounces) diced tomatoes and green chiles2 teaspoons sugar, optional1 package (16 ounces) Velveeta, cubed3 cups shredded cooked chickenMinced fresh parsley, optional
Preparation
Preheat oven to 350°. Cook spaghetti according to package directions.
Meanwhile, in a Dutch oven, melt butter over medium heat; add onion and pepper. Cook and stir until tender, 5-7 minutes. Drain stewed tomatoes, reserving the liquid, and chop tomatoes. Stir in soups, tomatoes and sugar if desired.
Drain spaghetti; add to sauce mixture with Velveeta and chicken and if desired, reserved liquid. Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover and bake until bubbly, 5-10 minutes longer. If desired, sprinkle with parsley.
