Chicken Rotel Spaghetti 4 boneless, skinless chicken breasts 1 pound thin spaghetti 1 can Rotel (original) 1 pound Velveeta cheese (original) 1 can cream of chicken 1 can cream of mushroom 1 stick of butter Salt and pepper to taste Boil chicken thoroughly and tear into small pieces. Cook spaghetti as directed. Drain water from spaghetti and add all ingredients. Mix well. Bake in casserole dish on 400 degrees uncovered for 20 minutes.
too many ads, but recipe sounds good. Crockpot Cheesy Chicken Spaghetti ~ Yummy... the perfect lazy meal!
Old Fashioned Chicken Spaghetti
Old Fashioned Chicken Spaghetti Velveeta is soooo expensive..yikes, but you could substitute any kind of cheese you would like...I would use grated romano and shredded mozzarella...really don't need that much....good budget dinner...