2 lb. cooked, shredded chicken breasts (boneless, skinless)
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can Rotel tomatoes
1/2 (32 oz.) block Velveeta cheese, cubed
3/4 cup milk
8 oz. shredded cheddar cheese
1 (16 oz.) pkg. spaghetti noodles

Preheat oven to 400°F. Start boiling chicken breasts in a pan, spaghetti in another pan, and the following ingredients in a separate pan (stove top or microwave); cream of chicken, cream of mushroom, Rotel, milk, and Velveeta.

One you have fully cooked the chicken, you will shred it and go ahead and put it in an 9x13-inch baking dish.

After the noodles are cooked and drained, you can put those in the baking dish also. And add the fully melted and mixed liquid ingredients also. Stir it all together in the pan into an even mix. Top with shredded cheddar cheese.

Bake at 400°F for about 20 to 30 minutes or until the cheese is melted and the sides are boiling.

This goes good with some garlic toast and your favorite veggie on the side!

Enjoy!

Submitted by: M. Stanley