4 lg. chicken breasts
1 (12 oz.) thin spaghetti
2 (10 oz.) cans diced Rotel
1 (8 oz.) can tomato sauce
2 onions
1/2 stick butter
1 lb. Velveeta
Oregano
Salt
Pepper
Garlic salt

Boil chicken breasts in water to cover with 1 onion, quartered, 1 teaspoon oregano and salt and pepper to taste. Cook until tender (reserve broth for spaghetti). Take chicken off bone and cut into pieces. Brown chicken pieces and other onion in butter. Season with salt and pepper to taste. Combine with tomato sauce and Rotel (including juice). Simmer a few minutes lower heat and add Velveeta, cut into cubes. When cheese has melted pour over spaghetti which has been cooked in broth and drained. (I use a 13"x9" casserole dish.) Heat in 350 degree oven until bubbly, 20 minutes.