EASY CHEESY CHICKEN AND SPAGHETTI
1 ROTISSERIE CHICKEN (store bought), deboned and chopped
2 tablespoons butter
1 tablespoon olive oil
2 (10 ounce) packages Frozen SEASONING BLEND (green and red bell pepper, onion, celery and parsley chopped)
1 to 2 (10.5 ounce) cans CREAM OF MUSHROOM SOUP
1 (10.5 ounce) can CREAM OF CELERY SOUP
1 (10 OUNCE) can RO-TEL DICED TOMATOES WITH GREEN CHILIES
4 CUPS chicken broth PLUS more as needed
1 - 4 ounce jar diced PIMENTOS with the juice
1 to 2 (12 ounce) packages of SPAGHETTI NOODLES
1 pound VELVEETA cut into cubes for easy melting
juice of 1 LEMON
1 cup SHREDDED CHEDDAR CHEESE for topping
1 to 2 cups FRENCH'S FRIED JALAPENO CRISPIES for topping
Heat butter and olive oil in a large skillet. Add the vegetables and cook for 3 to 5 minutes. Add the chicken broth and noodles. Cook for about 5 minutes until they are beginning to cook. They will finish cooking in the oven. Add the mushroom soup, celery soup, pimentos and ro-tel tomatoes. Stir together and add the lemon juice, and chopped chicken. Add the velveeta cubes and stir. Place the lid on to let the cheese melt with the heat on very low. Stir one last time and pour into a 9 X 13 BAKING DISH. Top with shredded cheddar and fried jalapeno crisps. Bake for 20 minutes on 375 degrees F COVERED then uncover and bake a few more minutes to crisp the top.(optional) Serve with some toasted bread. Any leftovers can be frozen and baked another time too!