Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti


3 medium boneless chicken breasts
1 can (10 3/4 oz) Cream of Chicken Soup
1 can (10 oz) Rotel Diced Tomatoes with Green Chilies
1 clove garlic, minced
1/2 tsp. onion powder
1 tablespoon butter
1 – 8 oz Velveeta cheese, cubed
8 oz spaghetti, cooked and drained 
Cooking spray


Cook and drain spaghetti, set aside. Cut up chicken into small, bite size pieces. In a large skillet melt butter. Then add the cubed chicken, minced garlic & onion powder. Cook over medium-high heat until chicken is done (no longer pink!). Stir in soup, cheese and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in the spaghetti noodles and pour into a lightly greased (I used cooking spray), 2 quart (8x8) casserole dish. Bake at 350 degrees for 30 minutes.
and Enjoy!

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