ROTEL CHICKEN SPAGHETTI

RoTel Chicken Spaghetti

Oh so easy and oh so good. Use cooked rotisserie chicken if you like. It’s a snap.

A small chicken, boiled or 3 lbs. Chicken pieces, boiled (or rotisserie chicken). Save the chicken meat and the broth in which you cooked it to cook your spaghetti in.

1 can (10 3/4 ounce) Cream of Chicken Soup

1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies

1 clove garlic, minced or 1/2 tsp. garlic powder

1/2 tsp. onion powder or granulated onion

1 tablespoon butter

1 - 8 ounce Velveeta cheese, cubed

8 ounces spaghetti, cooked and drained

Cut up chicken into bite size pieces.In a large skillet melt butter. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through.