3-4 large boneless chicken breasts, about 2 pounds
1 (10.75-oz) can Cream of Chicken Soup
1 (10-oz) can Rotel Diced Tomatoes with Green Chilies, undrained
½ tsp garlic powder
½ tsp onion powder
1 Tbsp butter
1 (8-oz ) package Velveeta cheese, cubed
8- oz spaghetti, cooked and drained


Step 1
Preheat oven to 350ºF.

Step 2
Cut up chicken into small bite-size pieces.

Step 3
In a large skillet melt butter. Add cubed chicken, garlic and onion powder. Cook over medium-high heat until chicken is no longer pink and no liquid is left in the skillet.

Step 4
Stir in soup, Velveeta cheese, and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.

Step 5
Stir in spaghetti and pour into a lightly greased 2-quart casserole dish.

Step 6
Bake for 30 minutes or until heated through.