Chicken Spaghetti

View out our front window today

This was an easy, easy meal to make and everyone liked it.  It was a little spicy for Theo, but he did okay.  I was originally planning to make  a different type of bread (as in homemade), but didn't really give much thought to dinner until it was too late to make dough. 

Chicken Spaghetti

3-4 large boneless chicken breasts (or rotisserie chicken)
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1 clove garlic, minced or 1/2 tsp. garlic powder
 1/2 tsp. onion powder
1 tablespoon Margarine or butter
1 – 8 ounce Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained

Cut up chicken into bite size pieces.In a large skillet melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through.

Note:  I used 2 chicken breasts which was just fine, and "Original" Rotel instead of Mild or Hot.  Served with some fruit and crescent rolls.  My friend Penny also gave me her recipe, and I'm looking forward to trying that one soon.