EASY ROTEL CHICKEN SPAGHETTI

EASY ROTEL CHICKEN SPAGHETTI 1 Rotisserie chicken 1 pound spaghetti noodles 1 pound of Velveeta cheese 1 can cream of mushroom soup 1 can cream of chicken soup 1 can Rotel tomatoes 1 cup (or more) chopped onion, bell pepper, and celery mixture (we call this the Trinity in our house) 1/4 cup butter Salt and black pepper to taste (we leave the salt out because the soups and cheese are fairly salty) Preheat the oven to 350F. Remove the meat from the chicken and rough chop into bite-sized pieces. Set aside. Cut the cheese into squares and set aside. Boil spaghetti noodles per instructions on the package. Add 1-2 tsp salt to water, if desired. Use a large pot to boil spaghetti noodles; at least a 5-quart pot and stir frequently while boiling! Drain the noodles when they are cooked. While the spaghetti is cooking, add the butter to a 5-quart pot (y’all know I pulled out my favorite Calphalon pot for this) and melt over medium heat. Once melted, add the chopped onion, bell peppers, and celery. Simmer for about 3 minutes, then add both soups, tomatoes, cubed cheese, and black pepper. Stir with a whisk until the cheese is completely melted.