Chicken Rotel Spaghetti 4 boneless, skinless chicken breasts 1 pound thin spaghetti 1 can Rotel (original) 1 pound Velveeta cheese (original) 1 can cream of chicken 1 can cream of mushroom 1 stick of butter Salt and pepper to taste Boil chicken thoroughly and tear into small pieces. Cook spaghetti as directed. Drain water from spaghetti and add all ingredients. Mix well. Bake in casserole dish on 400 degrees uncovered for 20 minutes.
Rotel Chicken Spaghetti - This was super easy to make and cheap to make, too! - It basically tasted like nachos with spaghetti - Super yummy and will be making this a lot in the future as long as I can figure out how to make it healthier!