4 boneless chicken breasts
1 (10 oz.) can Rotel tomatoes
1 (10 oz.) can cream of mushroom soup
1 (16 oz.) box spaghetti
8 oz. Velveeta (1/4 block)
milk (per directions)
salt, to taste
pepper, to taste
garlic powder, to taste

Boil chicken (Cooks Note: for more tender chicken, don't boil; simmer slowly over low heat instead). Drain broth into a bowl and reserve.

Boil spaghetti using reserved broth according to package directions.

Cut chicken into bite-sized pieces. Combine chicken, spaghetti, cream of mushroom soup, Rotel, salt, pepper and garlic.

Melt Velveeta in microwave. Stir in milk, just enough to make it as creamy as desired.

Combine Velveeta with remaining ingredients, season to taste and serve.

Serves 4.

Submitted by: The Sargents