Chicken Spaghetti

Ingredients
•6 boneless skinless chicken breasts
•1 can Mexican style Ro-tel
•2 cans cream of mushroom soup or cream of chicken soup
•1 pkg. spaghetti pasta or other thin pasta
•1 small block Mexican style Velveeta cheese
•1 box frozen breadsticks
Directions

Cut chicken into small pieces and fry in small amount of oil until done.

Mix Ro-tel and soup into a bowl and microwave for 3 to 4 minutes until hot.

Cook pasta until done but do not overcook.



Spray a large cassarole pan with Crisco Butter Flavor Non Stick

and pour the pasta into the pan.

Pour soup mixture over the pasta and mix well.

Once the mixture has saturated the pasta, add the chicken. Mix well.



Cut the Velveta into small cubes and spread over the spaghetti.

Depending if you like more cheese or less cheese, add to taste.

Bake for 15 minutes at 350 degrees along with bread sticks.

To top off the dinner, think about a green salad with Italian dressing.