Chicken Rotel Spaghetti 4 boneless, skinless chicken breasts 1 pound thin spaghetti 1 can Rotel (original) 1 pound Velveeta cheese (original) 1 can cream of chicken 1 can cream of mushroom 1 stick of butter Salt and pepper to taste Boil chicken thoroughly and tear into small pieces. Cook spaghetti as directed. Drain water from spaghetti and add all ingredients. Mix well. Bake in casserole dish on 400 degrees uncovered for 20 minutes.
Crock Pot Cheesy Chicken Spaghetti-16 oz. spaghetti, cooked 1 lb. Velveeta Light (2%)Cheese 2 cups cooked, chopped chicken 1 can 98% FF cream of mushroom soup 1 can 98% FF cream of chicken soup 1 can of petite diced tomatoes 1 4oz. can of mild green chilies 4 oz can mushroom stems & pieces, drained ½ cup water 1 small onion, diced salt & pepper to taste