Ingredients

The following ingredients have 7 Servings
  • 3 boneless, skinless chicken breasts (or rotisserie chicken)
  • 1 can (10.75 oz.) cream of chicken soup
  • 1 can (10 oz.) diced tomatoes with green chilis
  • 1 clove garlic, minced
  • 1/2 tsp. onion powder
  • 1 tablespoon butter
  • 1 (8 oz.) brick Velveeta cheese, cubed
  • 8 ounces spaghetti, cooked and drained
  • Salt and pepper, to taste

Instruction

  • Preheat oven to 350 degrees.
  • Cut chicken into bite size pieces.
  • In a large skillet melt butter over medium heat. Add cubed chicken, garlic & onion powder.
  • Cook over medium-high heat until chicken is no longer pink.
  • Stir in soup, cubed Velveeta and diced tomatoes with green chilies.
  • Reduce heat to low, and cook until the cheese melts, stirring constantly.
  • Stir in cooked spaghetti. Season with salt and pepper, to taste.
  • Pour into a lightly greased 2 quart casserole dish and bake for 30 minutes or until heated through.