Easy to make family favorite.
- 4 boneless skinless chicken breasts
- 1 can rotel
- 1 can cream of chicken soup
- 1 can cream of onion soup
- 1 lb velveeta cheese
- 12 oz thin spaghetti you can use angel hair or regular too.
Boil chicken breasts in water until fully cooked. Remove from water (save water for next step). Cook spaghetti in the chicken broth. Drain spaghetti. Return to pot and add all of the remaining ingredients. Cook on very low heat stirring constantly until velveeta is melted. Serve with a side salad.