Chicken Queso Spaghetti

The cheesy sauce for this chicken spaghetti has just a touch of spice, making it full of flavor.

It's easy to make, especially when you use leftover dip from the Hot Enchilada Dip recipe.


4 cups prepared diced chicken
1 green bell pepper, chopped
1 small onion (white or yellow), diced
2 tablespoons butter or margarine
1 batch prepared Hot Enchilada Dip (recipe here)
1 12-ounce package spaghetti, cooked according to package directions


  1. Preheat oven to 350.
  2. Saute chicken, onion, and bell peppers in butter over medium heat.
  3. When the chicken is cooked, add  the prepared Hot Enchilada Dip, stir well and toss with cooked and drained spaghetti

Serve hot.  

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