1/2 c. butter
1 clove garlic, minced
2 tsp. cumin powder
1 (16 oz.) can tomatoes, drained & chopped
2 c. grated Velveeta cheese
3 c. cooked chicken, chopped
1 (10 oz.) pkg. cooked spaghetti
1 lg. onion, chopped
1 (4 oz.) can mushrooms
1 c. chicken broth

Brown garlic, onion and mushrooms in butter. Add cumin, broth, tomatoes and cheese. Cook until cheese melts. Add chicken and cooked spaghetti. Refrigerate overnight. Set out before baking until it reaches room temperature. Heat in 3 quart or 13 x 9 inch baking dish at 350 degrees for 30 minutes. Serves: 8.