Chicken Spaghetti Casserole

[kurlylox]

12oz of spaghetti
1 chicken or (chicken breasts)
1 can rotel (tomatoes w/green chilies)
1/2 lb velveeta cut up
1 bell pepper chopped
1 small can of mushrooms drained
1 stick of margarine
1 onion chopped
Boil chicken season to taste. Remove bone from chicken cook your spaghetti in the broth according to directions.Cut chicken in bite size pieces when spaghetti is cooked drain add cheese, saute pepper, onion, and mushrooms in margarine, and add to spaghetti,combine rotel with spghetti mixture and then add chicken pieces. Mix well and pour ito large casserole dish. Bake 25 to 30 minutes on 350

This recipe makes a lot and freezes well

[wrareefrulk]

This is one of the recipes I had at a cooking class recently.  It was the most popular dish.

2 lbs. cooked chicken
3 1/2 C. tomatillo salsa see below
1 onion thinly sliced
1/2 C. heavy cream
1/2 C. vegetable oil
12 corn tortillas
1 C. grated machengo or Monterey Jack cheese
1 C. grated Cheddar Cheese
butter
salt and pepper

Shred the cooked chicken.  Combine the cream with the tomatilla salsa, add salt and pepper, shredded chicken and onion.  Heat oil in a skillet and lightly fry the tortillas for about 5 to 10 seconds per side to soften.  Allow the tortillas to drain.

Grease a 4 qt. casserole with butter and spread  a layer of cheese in the bottom of the casserole. Dip the tortillas into the chicken mixture and and lay 4 tortilla on top of the cheese, then spoon half the chicken mix on top of tortillas.  Repeat procedure, finish with a layer of tortillas on top.

Cover casserole with foil and bake at 350 degrees for about 30 minutes.  Let sit about 10 minutes before cutting.

Tomatillo Salsa
1 lb. tomatillos, husks removed and rough chopped
2 cloves garlic
4 jalapenos or serranos seeded
Salt
1/2 C. water
1/2 C. chopped onion
1/2 bunch cilantro

Place all in a food processor and puree until smooth may be cooked or used raw.