1 rotisserie chicken, deboned
1 package of spaghetti 12 oz.
1 block (1 lb) of Velveeta
1 can cream of mushroom soup
2 cans mild Ro-Tel tomatoes with green chilies--drained
½ teaspoon garlic powder
med diced onion
Salt and pepper to taste, Italian seasoning
shredded mozzerella cheese (for topping)
Bring a pot of water to boil, add pasta
While the pasta is cooking, debone chicken and cut Velveeta cheese block into cubes
Strain pasta when it’s finished, and add chicken, Velveeta, cream of mushroom soup, rotel, onion, and spices
Cook the pasta mixture over medium low until cheese is melted and ingredients are incorporated.
Put pasta mixture into a 9x12 or 11x14 pan sprayed with pam, top with shredded cheese, and bake in a preheated oven at 375ยบ for 20 minutes, or until the top gets golden brown and crispy.
