Rotel Chicken Spaghetti

Ingredients

• 1 (10.5-ounce) can cream of mushroom soup
• 1 (14.5-ounce) can chicken broth
• 1 (10-ounce) can Ro-Tel tomatoes with green chilies
• 12 ounces spaghetti, cooked and drained
• 4-6 boneless chicken breasts, cooked and chopped
• 1 pound Velveeta cheese, cubed
• salt and pepper, to taste

Method

1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
2. Mix the cream of mushroom soup, chicken broth, and Ro-Tel tomatoes together in a large bowl.
3. Spread the cooked spaghetti in the bottom of the dish, top with the chopped chicken, pour the soup mixture over it, then scatter the Velveeta cubes on top.
4. Bake for 30-45 minutes until the cheese is melted, then stir everything together so the noodles are coated in sauce and cheese.
5. Season with salt and pepper to taste before serving.