1 Can Diced Rotel
1 Can Cream of Chicken Soup
1 Can Cream of Onion Soup
1 lb Velveeta Cheese
12 oz. thin spaghetti
Boil the chicken breasts in water until done. Skin & debone chicken leaving chicken in medium size pieces. Cook spaghetti according to package directions (you can cook spaghetti in the chicken broth so add extra flavor & save water). Drain spaghetti. Return to pot & add all the remaining ingredients. Cook on low heat until velveeta is melted.