| | Directions | | Cook spaghetti according to directions on package. Cut up chicken breast. Grease a 9x13 baking dish and pour chicken and spaghetti in pan. In a skillet, sauté onion, add Rotel and cheese, and stir until melted. Add cream of chicken soup and heat. Pour mixture over chicken and spaghetti and mix. Cover with foil. Bake at 350° for 25 minutes or until bubbly. |
|
|
| Ingredients | | - |  | 1 pound cooked chicken breast |
| - | | 8 ounces velveeta |
| - | | 1 can cream of chicken soup |
| - | | 1 can mild rotel |
| - | | chopped onion |
| - | | 1 package spaghetti (8 ounce pkg) |
| |
| |
