Mexican Chicken Spaghetti

1. 1

   Boil chicken breasts until tender; remove from water (save water).

2. 2

   Cook spaghetti in chicken water (may have to add more water).

3. 3

   Drain spaghetti; put back in pan.

4. 4

   Dice Velveeta.

5. 5

   Add Ro-Tel tomatoes and diced chicken; cook until cheese melts, stirring constantly.

6. 6

   Pour into a 9 x 13-inch Pyrex dish.

7. 7

   Bake at 375u00b0 until bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.