12 to 14 oz. spaghetti
1 c. cream of mushroom soup
4 to 6 chicken breasts
2 c. Ro-Tel tomatoes
8 oz. Velveeta cheese
1 c. chicken broth

Boil chicken breasts until done. Save 1 cup chicken broth. Cook spaghetti in remaining chicken broth. Cut chicken into small pieces and mix with cream of mushroom soup, Ro-Tel tomatoes, chicken broth and spaghetti. Cut Velveeta cheese into smaller pieces and mix into spaghetti mixture. Cover top with cheese slices and bake at 350°F for 30 minutes or until hot and bubbly.

Makes large dish.