3 or 4 boneless chicken breasts
1 (10 oz.) can cream of mushroom
1 (10 oz.) can cream of chicken
1 (10 oz.) can cream of celery
1 (10 oz.) can mild Rotel tomatoes (hot is best if you like it spicy)
16 oz. Velveeta cheese, cubed (I use Mexican style)
1 (16 oz.) box spaghetti noodles (or pasta of your choice)
1 tsp. salt
1 tsp. pepper
1 tbsp. garlic powder

Bring 6 cups of water to a boil and season it with the salt, pepper, and garlic powder. Put chicken breasts in and boil for 15 minutes or until chicken is done.

While chicken is boiling, in a separate saucepan heat up the all the soups, Rotel (undrained), and cubed Velveeta over a medium/low heat until melted through stirring occasionally.

Remove chicken from the boiling water and set aside to cool.

With the reserved chicken water, cook noodles/pasta for about 10 to 12 minutes.

While noodles are cooking shred chicken or cut into bite size pieces and mix into the soup and cheese mixture.

Drain noodles and add to the mixture, stir well and ENJOY!

Submitted by: Angie Franks