ANOTHER CHICKEN SPAGHETTI

Steps:

• Cook chicken and cool. Shred chicken. I used chicken already cooked from the store and use only white meat.
• Dice Onion and bell pepper. Drain and wash olives.
• Cut Velveeta into small pieces. I cut them into 1/2 oz cubes so they would melt easily.
• Cook the pasta while you assemble and heat the sauce.
• In a Dutch oven, add the canola oil. Heat it and add the minced garlic, onion and bell pepper. Saute until garlic becomes golden and onions are translucent.
• Add the olives and the can of Rotel tomatoes. Heat until it is boiling.
• Add the Cream of Mushroom soup and the milk. Heat back to boiling.
• Add the Velveeta and cook until it is melted.
• Add the Cream cheese and cook until it is melted.
• Add the cooked, drained pasta (reserve a little of the pasta water to thin the sauce if you want it thinner.).
• Stir in the chicken. When well mixed, pour into a pre-greased 13" x 9" casserole. Cover with foil. Bake in a 364 degree oven 30 minutes.
• After 30 minutes of baking, take off the foil and continue baking another 10-15 minutes. Top with parmesan cheese if desired.