Ro-tel Chicken Spaghetti

Anita Harris's Note:

Easy, Easy, Easy!!! I got this recipe from an Aunt who made it for a family reunion. It has a great flavor and makes alot. Very Good! Does not include cooking time for the chicken.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 4 -6 chicken breasts , cooked & chopped
• 1 can cream of mushroom soup
• 1 can chicken broth
• 1 can Ro-Tel tomatoes
• 1 lb Velveeta cheese , cubed
• 12 ounces spaghetti , cooked & drained

Directions:

1. In a bowl mix together the soup, broth& Ro-tel tomatoes.
2. In a 13x9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.
3. Bake in a preheated 350 degree oven until heated through and cheese melts about 30-45 minutes.
4. As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.

Reviews

[elgoose]

I changed this around a bit -- it's a great way to get rid of leftover pasta. I used shredded mozzarella instead of Velveeta, and plain old diced tomatoes instead of Ro-tel. Going for the pseudo-Italian, and it worked great! Goes in the file for "what to do with the leftovers."

[Miss Annie]

A marvelous dish for a crowd. The flavors were wonderful together, complimenting each other and giving the dish a decidedly homestyle dish. I used ready-cut spaghetti which worked out well. It was easy to prepare, and was a memorable dish on our table. I will be using this dish again. Thanks for sharing, Anita.

[Sunshynetoo]

I used 2 large cans of white chicken and a 12 oz. bag of shredded cheddar cheese instead of the chicken breasts and Velveeta. Very tasty and easy. We really enjoyed. 8-)