Ingredients
2 lb chicken breasts, large, boneless
1 tbsp butter
½ tsp garlic powder
½ tsp onion powder
11 oz cream of chicken soup, (1 can)
8 oz velveeta cheese, (1 package), cubed
10 oz Rotel diced tomatoes with green chilies, (1 can), undrained
8 oz spaghetti, cooked and drained
Preparation
Preheat oven to 350 degrees F.
Cut up chicken into small bite-size pieces.
In a large skillet, melt the butter. Add the cubed chicken, garlic powder, and onion powder. Cook over medium-high heat until the chicken is no longer pink and no liquid is left in the skillet.
Stir in the cream of chicken soup, Velveeta cheese, and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
Stir in spaghetti and pour into a lightly greased 2-quart casserole dish.
Bake for 30 minutes or until heated through.
Serve and enjoy!
