Rotel Chicken Spaghetti

One of my favorite things to do on Pinterest is find new recipes. I am always pinning all kinds of deliciousness during my late night pin-a-thons, but even more fun than pinning these gems is actually trying them. 

Rotel Chicken Spaghetti

  First of all, let me just tell you it was very hard to take a good picture of this. But I promise it is so so yummy! Just one of those foods that just doesn't photograph well! >I apologize<

I served it with a side salad and dinner rolls... and we had lots of leftovers >aka tonight's dinner as well!< 

Ingredients

3 large 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 

Directions

 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 2 quart casserole dish. Bake at 350 degrees for 30 minutes

Bon Appétit!

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