Chicken Spaghetti

1. 1

   Preheat oven to 350 F.

2. 2

   Boil chicken breasts in a pot of water until fully cooked.

3. 3

   Depending on the size of the chicken breasts, this will take 15-20 minutes; if they are not thawed before boiling them add 5-10 minutes additional.

4. 4

   Remove chicken and 1 cup of the chicken broth for later use.

5. 5

   Discard the rest of the water.

6. 6

   Shred the chicken into pieces.

7. 7

   I like to use a chopper for this; it works great for shredding chicken.

8. 8

   Set chicken and broth aside.

9. 9

   Cook spaghetti according to package instructions.

10. 10

    Cube your Velveeta, put it into a saucepan and mix it with the 1 cup of chicken broth.

11. 11

    Heat on low until cheese melts.

12. 12

    In a large bowl combine the Rotel, both cans of soup, chicken and spaghetti with the cheese sauce.

13. 13

    Put the mixture into a 9x13 inch casserole dish.

14. 14

    Bake at 350 F for approximately 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.