4 boneless, skinless, chicken breasts
1 lb thin spaghetti
1 can Rotel (original)
1 lb Velveeta cheese (original), cut into slices or cubes
1 can cream of chicken
1 can cream of mushroom
1 stick of butter
salt and pepper to taste
Boil chicken until cooked thoroughly.
Tear or cut into small pieces. Cook spaghetti as directed. Drain water from spaghetti.
Add all remaining ingredients. Mix well.
Bake in casserole dish, at 400 F degrees, uncovered, for 20 minutes.
Remove from oven. Stir and serve.
To spice things up substitute the original Rotel with hot and/or the original
Velveeta with Mexican.