3 boneless/skinless chicken breasts
1 can cream of mushroom soup
1 pound 2 % Velveeta
1 can Rotel tomatoes with chiles (I buy the mild version) - undrained
1/2 stick butter/margarine
8 ounces thin spaghetti
Boil the chicken breasts for 15 minutes. Remove from water and set aside to cool. Add the spaghetti noodles to the boiling water and cook according to package directions.
Meanwhile, in a large frying pan, melt margarine over medium-low heat. Mix in cream of mushroom soup, Velveeta and Rotel tomatoes. Cube up cooled chicken breasts and add to frying pan. Drain noodles and mix together with cheese mixture.
Pour into a greased 8x11 casserole and bake at 350 degrees for 30 minutes.
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