Chicken Spaghetti AKA Chicken Bagebi (in the words of my McKenna)

Chicken Bagebi is a cheesy dish that my kids eat until they can't eat anymore! Creamy, cheesy and warm this chunky spaghetti will soothe all of your comfort food desires.

I forgot to take a pic once the cheese was sprinkled on and baked. Go figure its my momnesia...





Jacey's Chicken Spaghetti
2 big skinless boneless chicken breasts or a package of 4 smaller ones
1/2 of a package of angel hair
1 can of petite diced tomatoes
1 small can chopped green chilis
1 small can sliced black olives
1 can of fat free cream of mushroom soup
4 oz of chopped 2% milk velveeta
1/4 of a green bell pepper, chopped
1/4 of a yellow onion, chopped
Half of a bag which is 8 oz I think of mexican blend cheese which is montery jack, cheddar, queso quesadilla and asadero cheese. If you can't find this I often use just plain cheddar.

Boil your chicken until cooked. Remove and chop into bite sized pieces.

Boil your angel hair for 4 mins in the chicken broth.

Meanwhile in a seperate bowl add all of the other ingredients and place in the microwave utnil the velveeta melts.

Then add your chopped chicken to your sauce and toss with the cooked angel hair.

Place in greased 9x13 casserole dish and sprinkle with cheese.

Bake at 400 until brown and bubbly. About 20 minutes.

Served with garlic bread and a side of broccoli.