RO-TEL CHICKEN SPAGHETTI
• 4 – 6 chicken breasts, cooked & chopped.
• 1 can cream of mushroom soup.
• 1 can chicken broth.
• 1 can Ro-Tel tomatoes.
• 1 pound Velveeta cheese, cubed.
• 12 ounces spaghetti, cooked & drained.
-In a bowl mix together the soup, broth& Ro-tel tomatoes.
-In a 13 x 9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.
-Bake in a preheated 350°degree oven until heated through and cheese melts about 30 to 45minutes.
-As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.
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