2 to 4 large chicken breasts, boiled, season to taste, chopped
save the chicken broth
1 lb. box spaghetti (cooked and drained)
1 medium onion, chopped
2 medium bell peppers, chopped
4 tbsp. (1/2 stick) butter
1 can black olives (optional)
2 cans Rotel (one hot and one regular)
1 can cream of mushroom soup
1 lb. Velveeta, cubed
2 cups shredded cheddar cheese, divided
1 tbsp. Greek seasoning
1 sleeve round snack crackers (Ritz)

Preheat oven to 350°F. Sauté onions and bell peppers in butter until soft not mushy. Add black olives with peppers and onions. Set aside.

In a large pan (turkey size), add spaghetti, chicken, Rotel, cream of mushroom soup, cubed Velveeta, 1 cup cheddar cheese, peppers and onions and black olives, and Greek seasoning. Mix well. If mixture looks dry add small amounts of chicken broth. Sprinkle the rest of cheddar cheese on top. Crush snack crackers and put on top. Bake at 350°F for 30 to 35 minutes.

Submitted by: D. Messer