Ingredients

For the Spaghetti

• 1 package (16 ounces) uncooked spaghetti
• 1/4 cup butter, cubed
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 can (14 ounces) stewed tomatoes
• 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chiles
• 2 teaspoons sugar, optional
• 1 package (16 ounces) Velveeta, cubed
• 3 cups shredded cooked chicken
• Minced fresh parsley, optional

How to Make a Texas Chicken Spaghetti

1. Preheat oven to 350°. Cook spaghetti according to package directions.


2. 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.


3. 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.