Rotel Chicken Spaghetti

This is one of our favorite meals, so I thought I would share it (and the variations) with y'all!

Ingredients: 1 can rotel, 1 can cream of chicken soup, boiled chicken, spaghetti noodles, mexican blend cheese. Boil your chicken, and cut up. Place into a casserole dish. Reserve the water that you boiled the chicken in and cook your spaghetti in the same water.

Add a can of rotel (tomatoes w/ green chilis) and a can of cream of chicken soup in your casserole dish and stir together.

Add the cooked spaghetti.

Top with the mexican cheese blend.

Bake in the oven at 350 for about 15 minutes, or until the cheese is melted and bubbly.

Voila!

For variations- omit the rotel, and add cream of mushroom soup and frozen veggies (broccoli or green peas work great), you can also add puree squash to sneak in a veggie!