cooked chicken
1 can cream of chicken soup
spaghetti
1 can Rotel tomatoes
1 pound Velveeta (I use Light)
salt and pepper -- to taste
1 small can sliced mushrooms, drained -- optional
Directions:
Boil 2 chicken breasts in water, add salt and pepper and cook till done. Take out breasts and pull meat off the bone. Reserve cooking liquid.
Add one can of cream of chicken soup to broth and add spaghetti noodles; cook till done, according to package directions.
Using a large saucepan, combine cut-up chicken, drained rotel tomatoes, spaghetti noodles, velveeta cheese and enough of the liquid from cooking the spaghetti to create a smooth sauce for the sauce. I usually use about 1/2 the cooking liquid mixed with cream of chicken.
You can add, optionally, some shredded mozzarella, one can of drained sliced mushrooms, and other seasonings to taste.
